Pin There's a Tuesday afternoon I keep circling back to, when my colleague brought her lunch to our desk and I watched her methodically arrange colorful vegetables around a mound of fluffy quinoa like she was composing something intentional. She caught me staring and simply said, "Try it," sliding half her bowl toward me. That first bite, with the warm shrimp against cool avocado and that sharp balsamic punch, felt less like eating and more like something clicking into place. I've been making versions of it ever since, though mine have evolved with whatever's in my crisper drawer and whatever mood I'm chasing that day.
I made this for my friend Sarah when she'd been stress-eating through a chaotic project deadline, and watching her slow down with each spoonful—actually tasting things instead of just fueling up—reminded me why food matters beyond nutrition. She asked for the recipe before she'd finished, which somehow meant more than any compliment could have.
Ingredients
- Large shrimp, peeled and deveined (200 g or about 7 oz): Buy them fresh if you can, but frozen thawed shrimp work beautifully too and won't shatter your budget.
- Quinoa, uncooked (100 g or ½ cup): This ancient grain is quietly the MVP of the bowl—it holds everything together while bringing its own nutty texture and complete protein profile.
- Water (250 ml or 1 cup): The right ratio keeps your quinoa fluffy, not mushy or weirdly crunchy.
- Broccoli florets (100 g or 1 cup): Blanching them briefly keeps them crisp and bright green, which is half the visual appeal of this bowl.
- Asparagus, trimmed and cut into 2-inch pieces (100 g or 1 cup): The tender-crisp texture contrasts beautifully with softer components, and it adds that springtime feeling to any meal.
- Red cabbage, thinly sliced (100 g or 1 cup): It's a textural workhorse and stays crisp for days if you prep ahead, making it your best friend for meal prep.
- Medium tomato, diced (1): Choose one that's actually ripe and fragrant, not those mealy supermarket varieties, because it truly changes the final bite.
- Ripe avocado, sliced (1): Add this just before eating or toss it with lemon juice to prevent that sad brown situation.
- Extra virgin olive oil (2 tbsp): Don't use the cheap stuff here; good oil is where the flavor lives in this simple dressing.
- Balsamic vinegar (1 tbsp): A quality balsamic has body and slight sweetness that ties the whole bowl together.
- Salt and freshly ground black pepper, to taste: Taste as you go—seasoning is what separates "nice vegetable pile" from "wow, I should make this again."
- Fresh parsley or cilantro, chopped (1 tbsp, optional): The herbs are the final flourish that make people pause and ask what you did differently.
- Lemon wedges, for serving: A squeeze of fresh lemon right before eating brightens everything and adds that final layer of sophistication.
Instructions
- Prepare your quinoa foundation:
- Rinse the quinoa under cold running water—this removes the natural coating and prevents that slightly bitter taste. Combine with water in a small saucepan, bring to a boil, then cover and reduce heat to low, simmering for 12 to 15 minutes until the water is absorbed and you see those little spiral tails popping out.
- Blanch your vegetables for perfect texture:
- While quinoa simmers, bring a pot of lightly salted water to a rolling boil and add your broccoli and asparagus together, blanching for just 2 to 3 minutes until they're bright green but still have a slight snap when you bite them. Drain immediately and shock them in cold water to stop the cooking process.
- Sear the shrimp until golden:
- Heat a teaspoon of olive oil in a skillet over medium-high heat until it shimmers, then add your shrimp in a single layer, seasoning generously with salt and pepper. Sauté for 2 to 3 minutes per side—you're looking for that beautiful pink color and slightly opaque center, not rubbery overcooked texture.
- Whisk your dressing:
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper until it's emulsified and tastes bright and balanced. Taste it on a piece of raw vegetable to dial in the seasoning.
- Compose your bowl with intention:
- Divide the warm quinoa between two bowls as your base, then arrange each component in its own section—shrimp, broccoli, asparagus, cabbage, tomato, and avocado arranged like you're painting something worth looking at.
- Finish and serve:
- Drizzle your balsamic dressing across the bowl, scatter fresh herbs if using, and add a lemon wedge on the side for that final brightness.
Pin My neighbor once asked me why I arrange my bowls so carefully, and I realized it's because food that looks intentional tastes intentional too. There's something about taking an extra thirty seconds to place each element where you can see it that transforms eating from automatic to actually present.
Why This Bowl Works as a Meal
This isn't just a salad pretending to be dinner—it's built with complete protein from the shrimp and quinoa, healthy fats from avocado and olive oil, and enough fiber and vegetables that you actually feel satisfied hours later. The warmth of the quinoa and shrimp against the cool vegetables creates this interesting textural conversation in your mouth that keeps things interesting.
Making It Your Own
The beauty of a bowl is that it bends to what you have and what you're craving. I've made versions with roasted chicken when shrimp felt too fancy, swapped in grilled tofu when I wanted something earthier, and thrown in baby spinach or mixed greens whenever I remember they exist. The dressing stays the same, the quinoa stays the same, but the vegetables rotate with seasons and whatever farmers market trip actually happened that week.
- Try toasted pumpkin seeds or sliced almonds for crunch and extra nutrition that makes it feel more substantial.
- Prep your vegetables the night before—everything except the avocado—so morning you is grateful to evening you.
- Taste the dressing on a raw veggie before drizzling, because seasoning adjustments at that point take seconds instead of ruining the whole bowl.
Storage and Timing
This is genuinely one of the best meals for meal prep because almost everything actually improves sitting overnight. The flavors marry together, the vegetables soften just enough to be friendly, and you can assemble it straight from your containers. The only thing I'd keep separate is the avocado and the dressing—add those right before eating so nothing gets weird or soggy.
Pin This bowl became my answer to the question "What do I eat when I want to feel good?" and it's never let me down. Make it this week and see if it becomes yours too.
Recipe Q&A
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry with paper towels to remove excess moisture for better searing.
- → How do I store leftovers?
Store components separately in airtight containers for up to 2 days. Keep the dressing aside and add just before serving to maintain crispness. The quinoa and shrimp can be reheated gently, while vegetables are best enjoyed chilled or at room temperature.
- → Can I make this bowl ahead for meal prep?
Absolutely. Cook quinoa and vegetables in advance, then store in separate containers. Prepare the dressing in a small jar. When ready to eat, reheat the shrimp if desired and assemble with fresh avocado slices and dressing.
- → What other proteins can I substitute for shrimp?
Grilled chicken breast, pan-seared tofu cubes, or baked salmon work beautifully. Cook times may vary—chicken takes about 6-8 minutes per side, while tofu needs 3-4 minutes per side to achieve a golden crust.
- → Is quinoa necessary or can I use other grains?
Quinoa provides a protein-rich base, but you can substitute brown rice, farro, or cauliflower rice for a lower-carb option. Adjust cooking times accordingly—brown rice takes about 45 minutes, while cauliflower rice needs only 5 minutes to soften.
- → How can I add more flavor to this bowl?
Try adding minced garlic to the olive oil before sautéing shrimp, or incorporate fresh herbs like basil, mint, or dill. A sprinkle of toasted sesame seeds, crushed nuts, or a dash of sriracha in the dressing can elevate the flavors beautifully.