A vibrant bowl with shrimp, fresh vegetables, avocado, and quinoa, finished with tangy balsamic drizzle.
# 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 Garnishes
12 - 1 tbsp fresh parsley or cilantro, chopped
13 - Lemon wedges, for serving
# How to Make It:
01 - Rinse quinoa thoroughly under cold running water until water runs clear. Transfer to a small saucepan, add water, and bring to a rolling boil over high heat. Reduce heat to low, cover tightly, and simmer for 12–15 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and let stand covered for 5 minutes.
02 - Bring a medium pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces. Cook for 2–3 minutes until vegetables are bright green and crisp-tender. Immediately drain and transfer to an ice bath or rinse under cold running water to halt cooking process. Drain thoroughly and set aside.
03 - Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer, season generously with salt and pepper. 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, combine remaining olive oil (1 tbsp plus 1 tsp), balsamic vinegar, and salt and pepper to taste. Whisk vigorously until emulsified and fully blended.
05 - Divide cooked quinoa evenly between two wide bowls. Arrange blanched broccoli, asparagus, sliced red cabbage, diced tomato, and avocado in sections over the quinoa. Top with sautéed shrimp.
06 - Drizzle balsamic-olive oil dressing evenly over both bowls. Garnish with fresh chopped herbs if desired. Serve immediately with lemon wedges on the side for squeezing over the top.
