Description
A light, refreshing shrimp quinoa bowl loaded with protein, fiber, and vibrant vegetables, perfect for a 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 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
- Rinse the quinoa under cold running water.
- Combine quinoa, broth, and 0.5 tsp of salt in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until quinoa is fluffy.
- Season shrimp with paprika, cumin, cayenne pepper, salt, and black pepper.
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add seasoned shrimp to the skillet and cook for 3-5 minutes or until pink and cooked through. Remove from heat.
- Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the bell pepper, and set aside.
- Whisk together olive oil, lime juice, honey, and a pinch of salt and pepper until smooth for dressing.
- Assemble the bowls by placing a base of quinoa, topped with shrimp, vegetables, avocado, and a drizzle of dressing.
- Garnish with fresh cilantro before serving.
Notes
Customize vegetables based on freshness or seasonality for a unique twist. Consider adding toasted nuts for crunch.
