Vibrant bowl featuring shrimp, quinoa, and fresh vegetables with balsamic dressing. A light, satisfying gluten-free meal.
# What You 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
# Steps:
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 gently with a fork.
02 - Bring a pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces, blanch for 2–3 minutes until vegetables are crisp-tender and bright green. Immediately drain and transfer to an ice bath or rinse under cold running water to halt cooking. Drain well and set aside.
03 - Heat 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Pat shrimp dry and season generously with salt and pepper. Add shrimp to the pan in a single layer and sauté for 2–3 minutes per side until pink, opaque, and cooked through. Transfer to a plate and set aside.
04 - In a small bowl, combine remaining olive oil and balsamic vinegar. Whisk vigorously until emulsified and smooth. Season with salt and pepper to taste, adjusting acidity as desired.
05 - Divide cooked quinoa evenly between two shallow bowls. Arrange sautéed shrimp, blanched broccoli and asparagus, sliced red cabbage, diced tomato, and avocado in neat sections over the quinoa. Drizzle with balsamic-olive oil dressing immediately before serving.
06 - Sprinkle with freshly chopped parsley or cilantro for brightness. Add a lemon wedge to each bowl for an optional acid boost. Serve immediately while vegetables retain their crunch and shrimp remain warm.
