A vibrant bowl with shrimp, crisp vegetables, avocado, and quinoa in tangy balsamic dressing. Ready in 35 minutes.
# What You 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
# Step-by-Step Directions:
01 - Rinse quinoa thoroughly under cold water until water runs clear. Combine quinoa and water in a small saucepan 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 and fluff gently with a fork. Set aside, keeping covered to maintain warmth.
02 - Bring a medium pot of lightly salted water to a boil. Add broccoli florets and asparagus pieces to the boiling water. Blanch for 2-3 minutes until vegetables are crisp-tender and bright green. Immediately drain and rinse under cold running water to halt the cooking process. Pat dry and set aside.
03 - Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer, cooking for 2-3 minutes per side until pink, opaque, and lightly curled. Avoid overcrowding the pan. Transfer to a plate and rest briefly.
04 - In a small mixing bowl, combine remaining olive oil and balsamic vinegar. Whisk vigorously until emulsified and slightly thickened. Season with salt and fresh black pepper to taste, adjusting ratios as desired.
05 - Divide fluffy quinoa evenly between two wide bowls. Arrange shrimp, blanched vegetables, cabbage, diced tomato, and sliced avocado in distinct sections over the quinoa. Drizzle generously with balsamic dressing. Garnish with chopped herbs and lemon wedges if using. Serve immediately while vegetables retain their crunch.
