Description
Delicious shrimp quinoa bowls packed with protein and vibrant veggies, perfect for a quick, nutritious meal.
Ingredients
- 1 cup uncooked quinoa (White, red, or tri-color)
- 2 cups low-sodium chicken or vegetable broth
- 0.5 tsp salt
- 1 tbsp olive oil (to drizzle after cooking)
- 1 lb large shrimp (Peeled and deveined)
- 2 tbsp olive oil (For sautéing)
- 3 cloves garlic (Minced)
- 1 tsp paprika
- 0.5 tsp cumin
- 0.25 tsp cayenne pepper (Optional)
- 1 pinch salt and black pepper (To taste)
- 1 lemon (Juiced)
- 2 cups cherry tomatoes (Halved)
- 1 English cucumber (Diced)
- 1 red bell pepper (Sliced)
- 1 cup corn kernels (Fresh or frozen)
- 2 cups baby spinach or arugula
- 1 avocado (Sliced)
- 1 handful fresh cilantro (For garnish)
- 0.25 cup olive oil
- 2 tbsp lime juice (Freshly squeezed)
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 pinch salt and pepper (To taste)
Instructions
- Rinse the quinoa under cold water and cook it in chicken or vegetable broth according to package instructions until fluffy.
- Season the shrimp with paprika, cumin, cayenne (if using), salt, and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the minced garlic until fragrant, about 1 minute, then add the seasoned shrimp. Cook until they turn pink, roughly 3-5 minutes.
- Prepare the vegetables: chop the cucumber, slice the bell pepper, and halve the cherry tomatoes.
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, and a pinch of salt and pepper until well combined to make the dressing.
- Assemble the bowls by adding a base of fluffy quinoa topped with sautéed shrimp, fresh veggies, and slices of avocado.
- Drizzle the dressing on top and garnish with fresh cilantro. Serve immediately or allow to cool if meal prepping.
Notes
Feel free to swap out any vegetables or spices based on your preferences or what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean