Vibrant bowl with succulent shrimp, fresh vegetables, creamy avocado, and fluffy quinoa finished with tangy balsamic drizzle.
# Ingredient List:
→ 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
# 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 let stand covered for 5 minutes. Fluff gently with a fork and set aside to cool slightly.
02 - Bring a pot of lightly salted water to a boil over high heat. Add broccoli florets and asparagus pieces. Blanch for 2-3 minutes until vegetables are bright green and crisp-tender. Immediately drain and transfer to an ice bath or rinse under cold running water to stop the cooking process. Drain well and set aside.
03 - Heat 1 teaspoon olive oil in a large skillet over medium-high heat until shimmering. Pat shrimp dry with paper towels and season generously with salt and pepper. Arrange shrimp in a single layer and cook for 2-3 minutes per side until pink, opaque, and lightly golden. Remove from heat and let rest briefly.
04 - In a small bowl, whisk together the remaining olive oil (about 1 tablespoon plus 2 teaspoons), balsamic vinegar, and a pinch each of salt and pepper. Whisk vigorously until emulsified and slightly thickened. Taste and adjust seasoning as needed.
05 - Divide the cooked quinoa evenly between two shallow bowls. Arrange seared shrimp, blanched broccoli and asparagus, sliced red cabbage, diced tomato, and avocado slices in sections atop the quinoa. Drizzle with the balsamic dressing and garnish with fresh herbs and lemon wedges if using. Serve immediately while vegetables are still crisp and shrimp is warm.
