Nutrient-packed bowl with shrimp, fresh vegetables, avocado, quinoa, and tangy balsamic drizzle. Perfect light and satisfying meal.
# What you need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
→ Grains
02 - 1/2 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
# Directions:
01 - Rinse quinoa thoroughly under cold running 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 fluff gently with a fork. Set aside, covered, to stay warm.
02 - Bring a medium 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 rinse under cold running water to halt cooking process. 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 hot pan in a single layer and sauté for 2–3 minutes per side until pink, opaque, and lightly golden. Transfer to a plate and set aside.
04 - In a small bowl, whisk together remaining olive oil, balsamic vinegar, and a pinch each of salt and pepper until emulsified and smooth. Adjust seasoning to taste.
05 - Divide cooked quinoa evenly between two serving bowls. Arrange shrimp, blanched broccoli and asparagus, shredded cabbage, diced tomato, and sliced avocado in distinct sections over the quinoa. Drizzle generously with balsamic dressing. Garnish with chopped fresh herbs and lemon wedges if using. Serve immediately while vegetables are still slightly warm.
