A nutrient-packed bowl combining shrimp, quinoa, crisp vegetables, and avocado with balsamic drizzle. Perfect for light, satisfying wellness dining.
# What You'll Need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
→ Grains
02 - ½ cup quinoa, uncooked
03 - 1 cup water
→ Vegetables
04 - 1 cup broccoli florets
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup red cabbage, thinly sliced
07 - 1 medium tomato, diced
08 - 1 ripe avocado, sliced
→ Dressing
09 - 2 tbsp extra virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
12 - 1 tbsp fresh parsley or cilantro, chopped
13 - Lemon wedges, for serving
# How to Make It:
01 - Rinse quinoa thoroughly under cold water until water runs clear. Combine quinoa and water in a small saucepan and bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 12–15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
02 - Bring a medium pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces, blanch for 2–3 minutes until crisp-tender and bright green. Immediately drain and plunge into ice water or rinse under cold running water to stop the cooking process. Drain well and set aside.
03 - Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Pat shrimp dry with paper towels, season generously with salt and pepper, and arrange in a single layer. Sauté for 2–3 minutes per side until shrimp turn pink and opaque throughout. Transfer to a plate and set aside.
04 - In a small bowl, whisk together remaining olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper until emulsified and well combined. Adjust seasoning to taste.
05 - Divide fluffy quinoa evenly between two wide bowls. Arrange blanched broccoli, asparagus, sliced red cabbage, diced tomato, and sautéed shrimp in distinct sections over the quinoa. Fan avocado slices on top.
06 - Drizzle balsamic-olive oil dressing evenly over both bowls. Sprinkle with fresh parsley or cilantro if using. Serve immediately with lemon wedges on the side for squeezing over the top.
