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Shrimp Quinoa Bowl

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A vibrant and healthy shrimp quinoa bowl packed with flavor, colorful vegetables, and a zesty dressing, perfect for quick weeknight dinners.

Ingredients

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  • 1 cup uncooked quinoa (white, red, or tri-color)
  • 2 cups low-sodium chicken or vegetable broth
  • 0.5 tsp salt
  • 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 for heat)
  • 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)

Instructions

  1. Rinse the quinoa under cold running water.
  2. In a medium saucepan, combine quinoa, broth, and 0.5 tsp salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until quinoa is fluffy.
  3. While the quinoa cooks, season shrimp with paprika, cumin, cayenne pepper, salt, and black pepper.
  4. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add minced garlic and sauté until fragrant.
  5. Add seasoned shrimp to the skillet and cook for 3-5 minutes, or until pink and cooked through. Remove from heat.
  6. Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the bell pepper, and set aside.
  7. To make the dressing, whisk together 0.25 cup olive oil, lemon juice, honey, and a pinch of salt and pepper until smooth.
  8. Assemble the bowls by placing a base of quinoa topped with shrimp, vegetables, avocado, and a drizzle of dressing.
  9. Garnish with fresh cilantro before serving.

Notes

Experiment with spices and fresh herbs to personalize your shrimp quinoa bowl.

Nutrition

Find it online: https://sousviderecipe.com/shrimp-quinoa-bowl/