Shrimp Quinoa Bowl
This vibrant shrimp quinoa bowl combines lean protein, fiber-packed quinoa, and crisp produce for a light, satisfying weeknight dinner.
Ingredients
For the quinoa
- 1 cup uncooked quinoa, rinsed Substitutes: brown rice or farro for heartier bowls.
- 2 cups low-sodium chicken or vegetable broth Adds flavor vs. using water.
- 1/2 teaspoon salt
- 1 tablespoon olive oil To drizzle after cooking quinoa.
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil For sautéing shrimp.
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper Optional for heat.
- 1 lemon juiced For shrimp finish.
- Pinch salt and black pepper (to taste)
For the vegetables
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen, thawed if frozen)
- 2 cups baby spinach or arugula
- 1 handful fresh cilantro, chopped For garnish.
For the dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey Substitutable with maple syrup for a vegan-friendly dressing.
- 1 teaspoon Dijon mustard
- Pinch salt and pepper to taste
Instructions
Preparation
- Rinse quinoa under cold water until the runoff is clear. This removes saponins that can taste bitter.
- Combine rinsed quinoa, 2 cups broth, and 1/2 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork and stir in 1 tbsp olive oil.
- While quinoa cooks, toss shrimp with paprika, cumin, cayenne (if using), pinch of salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high. Add minced garlic and sauté for 20–30 seconds until fragrant. Add shrimp in a single layer and cook for 1–2 minutes per side until opaque and pink. Squeeze lemon over shrimp and remove from heat.
- Chop and prep tomatoes, cucumber, bell pepper, and cook or thaw corn if needed. Slice avocado just before assembling.
- Whisk dressing: combine 1/4 cup olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp Dijon mustard, and a pinch of salt and pepper until emulsified.
- Assemble bowls: start with a base of quinoa, top with greens, tomatoes, cucumber, bell pepper, corn, shrimp, and avocado. Drizzle dressing and garnish with cilantro.
Notes
Use low-sodium broth so you can control the salt level. If avoiding honey, swap for maple syrup for a vegan-friendly dressing.