Save Last summer, I was stuck in that post-lunch fog at work, and a colleague brought in this luminous bowl that somehow made me feel awake again just by looking at it. She let me steal a bite of shrimp and quinoa, and something about the way the avocado melted into the warm grains while the balsamic hit my tongue made me realize I'd been eating wrong. That evening I went home determined to recreate it, and what started as a desperate attempt to feel lighter turned into my new go-to when I want to nourish myself without feeling deprived.
I made this for my sister when she was going through a wellness phase, and she came back three days later asking if I could teach her because her partner ate the leftovers without permission. There's something about a bowl this colorful that makes people want to steal bites straight from the fridge, which I took as the highest compliment.
Ingredients
- Large shrimp, peeled and deveined (200 g): The star protein that cooks in minutes and picks up whatever flavor you give it, so don't skimp on freshness here.
- Quinoa, uncooked (100 g): This ancient grain is a complete protein on its own, which means your bowl holds together nutritionally even without the shrimp.
- Water (250 ml): The simple ratio of 1 to 2.5 parts water to quinoa has never failed me once you get the hang of it.
- Broccoli florets (100 g): Blanching them keeps them bright green and crisp, not that sad steamed gray that makes vegetables feel like punishment.
- Asparagus, trimmed and cut into 2-inch pieces (100 g): The slightly woodsy sweetness contrasts beautifully with the tangy dressing, and they stay tender but snappy when you ice bath them.
- Red cabbage, thinly sliced (100 g): Raw cabbage adds crunch that lasts through the whole bowl and won't get soggy even if you make ahead.
- Medium tomato, diced (1): Pick one that actually smells like tomato; those pale ones from winter won't add much flavor to the party.
- Ripe avocado, sliced (1): Add this right before eating so it doesn't turn that sad brown color, or if you must prep ahead, toss it lightly with lemon juice.
- Extra virgin olive oil (2 tbsp): The quality matters here since it's doing the dressing work on its own; don't use cooking oil as a substitute.
- Balsamic vinegar (1 tbsp): Just enough to cut through richness without making the bowl taste like a salad, which is the whole point of this balance.
- Salt and freshly ground black pepper: Taste as you go because good seasoning is what separates memorable from forgettable.
- Fresh parsley or cilantro, chopped (1 tbsp): This is optional but changes the whole energy of the bowl, so I never skip it unless I'm truly out.
- Lemon wedges: A squeeze at the end wakes everything up in a way nothing else can.
Instructions
- Start the quinoa:
- Rinse your quinoa under cold running water until the water runs clear, which takes away any bitter coating and makes it fluff better. Combine with water in a small saucepan, bring to a boil, then immediately cover and drop the heat to low for 12 to 15 minutes until the water disappears and you see little spirals popping out of each grain.
- Blanch the greens:
- While quinoa does its thing, boil a pot of lightly salted water and drop in your broccoli and asparagus for just 2 to 3 minutes until they turn bright and still snap when you bite them. Drain and immediately plunge into a bowl of ice water or cold running water to stop the cooking process dead in its tracks.
- Sear the shrimp:
- Heat a teaspoon of olive oil in a skillet over medium-high heat until it shimmers, then add your shrimp with a pinch of salt and pepper. They'll go from gray to opaque pink in about 2 to 3 minutes per side, and you'll know they're done when they curl up like they're happy to be alive.
- Make the dressing:
- Whisk together the remaining olive oil and balsamic vinegar in a small bowl with a touch of salt and pepper, tasting as you go. This is your liquid gold that ties everything together, so don't be shy with seasoning.
- Assemble your bowl:
- Divide the fluffy quinoa between two bowls as your base, then arrange your shrimp, blanched vegetables, raw cabbage, tomato, and avocado on top in little sections like you're creating edible art. This presentation matters because you eat with your eyes first, and a beautiful bowl tastes better somehow.
- Finish and serve:
- Drizzle that balsamic dressing over everything, scatter your fresh herbs on top, and squeeze a lemon wedge over the whole thing. Eat it right away while the warmth of the quinoa still contrasts with the cool vegetables.
Save There was this moment at a family dinner when I served this bowl and my dad, who is not a salad person, ate it without comment and then asked for seconds. That's when I knew this wasn't just a trendy wellness thing; it was actually delicious in a way that transcends the whole health food label.
Why This Bowl Works as a Complete Meal
The beauty of this bowl is that it hits every nutritional angle at once: your quinoa and shrimp cover protein and complete amino acids, the vegetables bring fiber and micronutrients, and the avocado plus olive oil make sure you actually absorb all those fat-soluble vitamins. Your body isn't going to crash an hour later begging for snacks because every macronutrient is represented, which is the quiet magic of a well-constructed bowl.
Timing and Prep Strategy
The 35-minute total time is achievable because you start the quinoa first, then while it simmers you prep and blanch the vegetables, and the shrimp comes together in the last few minutes. If you're feeding yourself on a weeknight, you can prep all your vegetables in the morning and just heat everything through when hunger hits, though I'd add the avocado and dressing right before eating.
Ways to Make This Your Own
This bowl is genuinely forgiving and actually invites you to swap things around based on what's in your fridge or what you're craving that day. Grilled chicken works just as well as shrimp if you want something earthier, or crumbled tofu if you're going plant-based and still want that protein heft. The vegetables are really just suggestions too: use whatever is in season and looks good, or whatever your body is asking for.
- Try swapping in roasted chickpeas instead of shrimp for a vegetarian version that still feels substantial.
- A handful of raw spinach or mixed greens under the quinoa adds volume without changing the flavor profile.
- Toasted pumpkin seeds or sliced almonds scattered on top give you extra crunch and nutty depth if you want to layer the textures.
Save This bowl has become my answer to the question of what to eat when I want to feel good without feeling like I'm missing out on something delicious. Make it once and you'll understand why it's stuck around in my regular rotation.
Recipe Guide
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly. Thaw them completely and pat dry before cooking to ensure they sear properly rather than steam in the skillet.
- → What vegetables can I substitute?
Swap broccoli and asparagus for snap peas, bell peppers, zucchini, or roasted sweet potato. Use whatever fresh vegetables you have on hand for variety.
- → How long does this bowl keep in the refrigerator?
Store components separately in airtight containers for up to 3 days. Keep the dressing and avocado separate, adding both just before serving for best texture and flavor.
- → Can I make this bowl ahead for meal prep?
Absolutely. Cook the quinoa and vegetables in advance, then assemble individual portions. Add fresh avocado and dressing right before eating to maintain optimal quality.
- → Is there a protein-free alternative?
Replace shrimp with extra-firm tofu, tempeh, or simply increase the quinoa portion and add more vegetables for a completely plant-based version that remains protein-rich.
- → What other dressings work well?
Try lemon-tahini, honey-mustard, or a simple vinaigrette with apple cider vinegar. Each brings a different flavor profile while complementing the fresh ingredients.