Save Last Tuesday afternoon found me staring at a refrigerator full of random vegetables after returning from a weekend trip. The shrimp caught my eye first, then the quinoa in the pantry, and suddenly this bowl came together like it had been planned all along. Sometimes the best meals happen when you stop overthinking and start assembling. The colors alone made me feel better before I even took a bite.
My sister was skeptical when I set down these bowls, having never understood the appeal of food that was not mixed together. One bite in and she was arranging her vegetables into little sections, trying to make it look like mine. Now she asks for this dinner whenever she comes over, especially after the holidays when everything feels too rich and heavy.
Ingredients
- 200 g large shrimp: Fresh shrimp transforms this from good to unforgettable, though frozen thawed works in a pinch
- 100 g quinoa: Rinse thoroughly until water runs clear or you will taste the bitter coating
- 250 ml water: Exactly the right ratio for fluffy grains every single time
- 100 g broccoli florets: Fresh is best here, frozen gets too soft in the blanching process
- 100 g asparagus: Snap off the woody ends rather than cutting, they know where to break naturally
- 100 g red cabbage: Thin slices matter here, thick pieces feel overwhelming in each bite
- 1 medium tomato: Room temperature releases more flavor than cold from the fridge
- 1 ripe avocado: Should yield slightly to gentle pressure, rock hard will not mash properly
- 2 tbsp extra virgin olive oil: The good stuff matters since it is the main flavor carrier
- 1 tbsp balsamic vinegar: Aged balsamic adds depth that regular vinegar cannot match
Instructions
- Cook the quinoa base:
- Rinse the quinoa under cold water until the water runs clear, then combine with water in a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 12 to 15 minutes until all liquid is absorbed, then fluff gently with a fork and set aside.
- Blanch the vegetables:
- Bring a pot of lightly salted water to boil while the quinoa cooks, then add broccoli and asparagus for 2 to 3 minutes until they are bright green but still have crunch. Drain immediately and rinse under cold water to stop the cooking process completely.
- Sear the shrimp:
- Heat 1 teaspoon olive oil in a skillet over medium-high heat until it shimmers, then add the seasoned shrimp. Cook for 2 to 3 minutes per side until they turn pink and opaque, being careful not to overcook since they will become rubbery.
- Whisk the dressing:
- In a small bowl, combine the remaining olive oil with balsamic vinegar and salt and pepper, whisking vigorously until emulsified. Taste and adjust seasoning before drizzling over the assembled bowls.
- Build your bowl:
- Divide the fluffy quinoa between two bowls, then arrange the shrimp and vegetables in separate sections like a mosaic. The visual appeal matters almost as much as the taste here.
- Finish and serve:
- Drizzle the dressing over everything just before serving, adding fresh herbs and lemon wedges on the side. Serve immediately while the shrimp is still warm and the vegetables retain their crisp texture.
Save This recipe became my go-to after discovering how much better I felt eating like this. My husband actually requested it for his birthday dinner, which is saying something for a man who used to think a meal without pasta was not a meal at all.
Making It Your Own
The beauty of this bowl lies in its flexibility. I have swapped shrimp for grilled chicken when seafood was not in the budget, and roasted chickpeas work surprisingly well as a protein option. The quinoa can be replaced with brown rice or farro if you prefer a heartier grain base. Even the vegetables change with the seasons, though I keep something red for that pop of color.
Meal Prep Magic
Sunday prep changed my relationship with this recipe. Cook the quinoa and blanch the vegetables in advance, storing them in separate containers. The dressing can be made ahead and kept in a small jar, ready to shake and drizzle. Just cook the shrimp fresh when you are ready to eat, as reheated seafood is never quite the same. This approach makes healthy eating feel effortless during busy weekdays.
Perfecting the Presentation
Restaurant bowls always look impossibly beautiful because they understand the power of arrangement. Do not just toss everything together randomly, instead place each ingredient in its own section like a colorful pie chart. The contrast between the vibrant red cabbage, bright green asparagus, and pink shrimp makes this dish irresistible before you even pick up your fork.
- Use wide shallow bowls rather than deep ones to showcase the colors
- Keep the avocado slices distinct rather than mashing them in
- Save the fresh herbs for the final garnish to maintain their bright appearance
Save This bowl has become more than just dinner, it is my reset button whenever life feels overwhelming. Simple food, prepared with care, has a way of putting everything else in perspective.
Recipe FAQ
- → Can I make this ahead of time?
Yes, you can prepare quinoa and blanch vegetables up to 2 days ahead. Store components separately in airtight containers and assemble when ready to serve. Cook shrimp fresh for best texture.
- → What protein alternatives work well?
Grilled chicken breast, baked tofu, or pan-seared salmon make excellent substitutes. Adjust cooking times accordingly. For plant-based options, try tempeh or chickpeas.
- → How do I store leftovers?
Keep components separate in airtight containers. Quinoa and vegetables last 3-4 days refrigerated. Shrimp stays fresh for 2 days. Avoid dressing until serving to maintain crispness.
- → Can I use frozen vegetables?
Frozen broccoli works well—just steam instead of blanching. Fresh asparagus and cabbage provide better texture, but frozen mixed vegetables can substitute in a pinch.
- → Is this suitable for meal prep?
Absolutely. Portion quinoa, vegetables, and shrimp into separate containers. Dress just before eating to keep vegetables crisp. Everything stays fresh for 3-4 days when properly stored.
- → What dressing variations can I try?
Swap balsamic for lemon-herb vinaigrette, tahini dressing, or avocado-lime crema. Adjust acid levels to your preference and add fresh herbs like basil or dill for extra flavor.