Shrimp Quinoa Bowl
What makes this healthy quinoa bowl so appealing is how flexible it is. You can keep it simple with just a few ingredients or load it up with veggies, sauces, and toppings depending on what you have in your kitchen.
Equipment
- Medium saucepan
- Non-stick skillet or frying pan
- Mixing Bowl
- Sharp Knife
- Cutting board
- Small bowl or jar
- Measuring cups and spoons
- Spoon or spatula
Ingredients
For the shrimp quinoa bowl
- 1 cup quinoa uncooked
- 2 cups water or chicken broth
- 1 lb shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes optional
- Salt and black pepper to taste
For the bowl add-ins
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 avocado sliced
- 1/2 cup sweet corn optional
- 2 tablespoons fresh parsley or cilantro chopped
- 1/4 red onion thinly sliced
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Cook the quinoa
- Rinse the quinoa under cold water using a fine sieve. This helps remove any natural bitterness and keeps the flavor clean and light.
- Add the rinsed quinoa to a medium saucepan with water or chicken broth. Bring it to a boil over medium-high heat.
- Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer gently.
- Cook for about 12–15 minutes, or until all the liquid is absorbed and the quinoa looks fluffy.
- Turn off the heat and let it sit, covered, for 5 minutes before fluffing it with a fork.
- Pro tip: Don’t skip the resting time—it helps the quinoa steam properly and gives it that soft, fluffy texture instead of a mushy one.
Season and cook the shrimp
- Pat the shrimp dry with a paper towel. This step helps them sear nicely instead of steaming.
- In a bowl, season the shrimp with salt, black pepper, paprika, chili flakes, and a drizzle of olive oil. Toss until evenly coated.
- Heat a non-stick skillet over medium-high heat and add a little olive oil.
- Place the shrimp in a single layer and cook for about 1–2 minutes per side until they turn pink and slightly golden.
- Remove immediately from the pan once cooked to avoid overcooking.
- Pro tip: Shrimp cook very fast—keep an eye on them because even an extra minute can make them rubbery.
Prepare the fresh ingredients
- Wash and chop all your vegetables while the quinoa and shrimp are cooking.
- Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Cut the avocado just before assembling to keep it fresh and green.
- Chop parsley or cilantro for a fresh finishing touch.
- Pro tip: Prep everything before assembling so the bowl comes together smoothly without stress.
Make the dressing
- In a small bowl or jar, combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper.
- Whisk or shake well until the dressing looks smooth and slightly creamy.
- Taste and adjust seasoning if needed.
- Pro tip: If the dressing separates, just whisk again right before using—it comes together easily.
Assemble the shrimp quinoa bowl
- Start with a base of fluffy quinoa in each bowl.
- Layer on the cooked shrimp and arrange your fresh vegetables around the bowl for a colorful presentation.
- Add avocado slices and sprinkle with chopped herbs.
- Drizzle the dressing generously over the top or serve it on the side.
- Give everything a gentle toss right before eating so the flavors mix together beautifully.