Save My kitchen counter was a mess of half-chopped vegetables when my neighbor knocked, asking what smelled so good. Nothing was even cooking yet, just raw broccoli and cabbage scattered everywhere, but something about the colors made her pause. She stayed for lunch that day, and this bowl became my go-to whenever I need to feel like I'm doing something kind for myself. It's less about detoxing and more about sitting down to something that actually looks as good as it tastes.
I made this for my sister after she spent the whole weekend helping me move apartments. She was skeptical about the quinoa, but one bite of the balsamic-dressed shrimp with creamy avocado and she was quiet for a solid five minutes. When she finally spoke, she just asked if I had more. That's when I knew this bowl was a keeper.
Ingredients
- Large shrimp: Look for ones that are already peeled and deveined to save yourself ten minutes of tedious work, and make sure they smell like the ocean, not fishy.
- Olive oil: Use it twice here, once for cooking the shrimp and again in the dressing, so grab something you actually like the taste of.
- Cooked quinoa: I always make extra on Sunday and keep it in the fridge so I can throw together bowls like this without thinking.
- Broccoli florets: Blanching them keeps that bright green color and crisp-tender bite that makes this bowl feel fresh, not soggy.
- Asparagus: Trim the woody ends by bending each stalk until it snaps naturally, then cut the tender parts into two-inch pieces.
- Red cabbage: Slice it as thin as you can manage; it adds crunch and a pop of purple that makes the whole bowl look like art.
- Tomato: A ripe one will add juicy sweetness, but even a mediocre winter tomato works fine here since the dressing does most of the flavor lifting.
- Avocado: Wait until it gives just slightly when you press it, then slice it right before serving so it doesn't brown.
- Balsamic vinegar: The tanginess cuts through the richness of the avocado and shrimp, tying everything together with a slight sweetness.
- Dijon mustard: Just half a teaspoon emulsifies the dressing and adds a subtle sharpness you'll notice if it's missing.
Instructions
- Blanch the vegetables:
- Drop the broccoli and asparagus into boiling salted water and set a timer for exactly three minutes. The moment they turn bright green and tender, drain them and run cold water over everything to stop the cooking so they stay crisp.
- Cook the shrimp:
- Heat your skillet until a drop of water sizzles, then add the oil and shrimp seasoned with salt and pepper. They'll curl up and turn pink in about two minutes per side, and the edges should have a slight golden sear.
- Make the dressing:
- Whisk the balsamic vinegar, olive oil, Dijon, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it and adjust the salt if needed.
- Assemble the bowls:
- Divide the quinoa between two bowls, then arrange each ingredient in its own little section like you're painting with food. It sounds fussy, but it takes thirty seconds and makes you feel like you're eating at a cafe.
- Dress and serve:
- Drizzle the balsamic dressing over everything and serve immediately while the shrimp is still warm and the vegetables are cold. The temperature contrast is half the fun.
Save One night I made this after a particularly long day and sat on my back steps to eat it while the sun went down. My dog kept trying to steal the shrimp, and I kept nudging her away with my foot, both of us just sitting there in the quiet. It wasn't a fancy moment, but it felt like exactly what I needed.
Variations to Try
If you're not into shrimp, roasted chickpeas tossed with smoked paprika and olive oil will give you that same protein-packed heartiness with a little crunch. I've also done this with pan-fried tofu cut into cubes and marinated in soy sauce and sesame oil for twenty minutes before cooking. For a different flavor direction, swap the balsamic dressing for a tahini-lemon drizzle and add some chopped fresh mint.
How to Meal Prep This Bowl
Cook the quinoa and blanch the vegetables up to three days ahead, storing them separately in airtight containers in the fridge. Keep the dressing in a small jar and slice the avocado only when you're ready to eat. The shrimp are best cooked fresh, but if you must prep them, store them separately and reheat gently in a skillet for a minute before assembling.
Serving Suggestions
This bowl is a full meal on its own, but if you're feeding someone with a bigger appetite, serve it with a slice of crusty sourdough or some herbed flatbread on the side. A crisp Sauvignon Blanc is perfect if you're having wine, or just sparkling water with a wedge of lime if you want to keep things light.
- Sprinkle toasted pumpkin seeds or slivered almonds on top for extra crunch and a nutty richness.
- A squeeze of fresh lemon right before eating brightens everything up even more.
- If you have fresh herbs like parsley or cilantro, chop some and scatter them over the bowl for a burst of color and flavor.
Save This is the kind of meal that makes you feel like you've got your life together, even if the sink is full of dishes and you're eating in your pajamas. Make it when you need that little reset, and don't forget to save the leftovers if there are any.
Kitchen Tips & Answers
- → Can I make this bowl vegan?
Yes, substitute the shrimp with roasted chickpeas or marinated tofu for a plant-based version.
- → How do I store leftovers?
Store components separately in airtight containers. Keep dressing aside and toss just before serving to maintain freshness.
- → What vegetables work best?
The combination works great with any seasonal vegetables like bell peppers, carrots, cucumber, or roasted sweet potatoes.
- → Can I use other grains?
Brown rice, farro, or cauliflower rice make excellent substitutes for quinoa.
- → Is this suitable for meal prep?
Absolutely. Prepare vegetables and quinoa ahead, then assemble bowls throughout the week for quick lunches.