Vibrant bowl with shrimp, vegetables, avocado, quinoa and balsamic drizzle for a satisfying meal.
# What You'll Need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
→ Grains
02 - ½ 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
# How-To Steps:
01 - Rinse quinoa thoroughly under cold running water until water runs clear. Transfer to a small saucepan with water 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, fluff gently with a fork, and let stand covered for 5 minutes.
02 - Bring a medium pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces, blanching for 2–3 minutes until vibrant and crisp-tender. Drain immediately and transfer to an ice bath or rinse under cold water to halt cooking. Drain thoroughly and set aside.
03 - Heat 1 tsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer, seasoning generously with salt and pepper. Sauté for 2–3 minutes per side until shrimp turn pink and opaque throughout. Transfer to a plate and set aside.
04 - In a small bowl, whisk together remaining olive oil (1 tbsp plus 1 tsp), balsamic vinegar, ½ tsp salt, and ¼ tsp black pepper until emulsified and smooth. Adjust seasoning to taste.
05 - Divide cooked quinoa evenly between two shallow bowls. Arrange shrimp, blanched broccoli and asparagus, sliced cabbage, diced tomato, and avocado in sections over the quinoa. Drizzle with balsamic dressing. Top with fresh herbs and serve with lemon wedges on the side.
