Description
A healthy and delicious Shrimp Quinoa Bowl packed with flavor and fresh veggies, perfect for any occasion.
Ingredients
Scale
- 1 cup uncooked quinoa
- 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 (for dressing)
- 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 to remove any bitterness.
- Cook the quinoa in a pot with the broth; simmer until fluffy, about 15 minutes.
- Season the shrimp with paprika, cumin, cayenne pepper (if using), and salt and pepper.
- Sauté the garlic in olive oil, then add shrimp and cook until pink, about 3-4 minutes.
- Chop the cherry tomatoes, cucumber, and red bell pepper.
- Make the dressing by whisking together olive oil, lime juice, honey, Dijon mustard, and seasoning.
- Assemble the bowls with quinoa, shrimp, veggies, and avocado slices.
- Drizzle the dressing over the top and garnish with cilantro.
Notes
Serve immediately or store separately in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 120mg
Keywords: shrimp, quinoa, healthy, meal prep, quick recipe, Mediterranean