Save I started making these bowls during a particularly hectic work season when I needed something that made me feel good without hours of prep. The first time I plated it, the colors were so striking I almost didnt want to mess it up by eating. Now its my go-to when I want restaurant-worthy presentation with zero stress.
Last summer my sister came over for lunch and literally said this looks like something from an expensive cafe. She didnt believe me when I said it took 20 minutes tops. Now she texts me photos whenever she makes it herself.
Ingredients
- 200 g large shrimp: Peeled and deveined saves you precious time
- 100 g quinoa: Rinse thoroughly to remove bitterness, it makes all the difference
- 250 ml water: The perfect ratio for fluffy not mushy grains
- 100 g broccoli florets: Fresh and vibrant, blanched just enough to keep their snap
- 100 g asparagus: Trim the woody ends, nobody wants to chew on those
- 100 g red cabbage: Thinly sliced for that gorgeous purple crunch throughout
- 1 medium tomato: Diced small so you get bursts of sweetness in every bite
- 1 ripe avocado: The creamy element that balances all the crisp vegetables
- 2 tbsp extra virgin olive oil: Quality matters here since it stars in the dressing
- 1 tbsp balsamic vinegar: Creates that perfect tangy finish
- Salt and pepper: Season generously, especially the shrimp
Instructions
- Cook the quinoa:
- Rinse thoroughly under cold water until the water runs clear. Combine with water in a small saucepan, bring to a boil, then cover and simmer for 12 to 15 minutes until all liquid is absorbed.
- Blanch the vegetables:
- Boil salted water and drop in broccoli and asparagus for 2 to 3 minutes. Immediately rinse under cold water to stop cooking and preserve that bright green color.
- Sear the shrimp:
- Heat a teaspoon of olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 2 to 3 minutes per side until they turn pink and opaque.
- Make the dressing:
- Whisk together the remaining olive oil and balsamic vinegar with salt and pepper. Taste and adjust until you hit that perfect balance of tangy and smooth.
- Build your bowl:
- Divide quinoa between two bowls. Arrange shrimp, vegetables, cabbage, tomato, and avocado in sections so each ingredient gets its moment to shine.
- Finish and serve:
- Drizzle with the balsamic dressing and add fresh herbs if you have them. Squeeze lemon over everything right before eating to wake up all the flavors.
Save 
Save This recipe saved me on countless weeknights when I wanted something nourishing but had zero energy for complicated cooking. Theres something genuinely satisfying about eating from a bowl that looks this beautiful.
Making It Your Own
Swap shrimp for grilled chicken or tofu if you need a break from shellfish. The beauty of this bowl is how adaptable it is to whatever protein you have on hand.
Perfecting the Assembly
Take your time arranging each ingredient in its own section. The visual appeal is half the experience and somehow makes the food taste even better.
Timing Everything Right
Start the quinoa first, then blanch vegetables while it cooks, and sear shrimp last so everything stays at the perfect temperature.
- Prep all your vegetables before turning on any heat
- Warm bowls make the hot components stay hot longer
- Keep the dressing separate until youre ready to eat
Save 
Save Theres something deeply nourishing about eating a bowl thats this packed with color and flavor. Every bite feels like a small act of self care.
Recipe FAQs
- → What makes this bowl detoxifying?
The combination of antioxidant-rich vegetables like broccoli and asparagus, along with fiber-packed quinoa and healthy fats from avocado, supports your body's natural detoxification processes while providing sustained energy.
- → Can I prepare this bowl in advance?
Yes, you can cook the quinoa and blanch the vegetables up to 3 days ahead. Store them separately in airtight containers and assemble with freshly cooked shrimp just before serving for best texture and flavor.
- → What protein alternatives work well?
Grilled chicken breast, baked tofu, or even chickpeas make excellent substitutes for shrimp. Adjust cooking times accordingly—chicken takes longer to cook through, while tofu and chickpeas require minimal heating.
- → Is this bowl suitable for meal prep?
Absolutely. The components store well separately and the flavors actually improve after marinating together. Keep the dressing on the side until ready to eat to maintain the vegetables' crisp texture.
- → How can I add more variety to this bowl?
Experiment with seasonal vegetables, add roasted sweet potato for extra carbohydrates, sprinkle toasted pumpkin seeds or sliced almonds for crunch, or swap balsamic for a citrus-herb dressing to transform the flavor profile.
- → What's the best way to reheat this bowl?
Warm the quinoa and shrimp gently in the microwave for 1-2 minutes, then toss with the blanched vegetables. Keep the avocado, fresh tomato, and dressing at room temperature to preserve their texture and vibrant appearance.