Save to Pinterest I discovered this bowl on a Tuesday afternoon when my fridge felt emptier than my energy levels. There was quinoa in the cupboard, shrimp hiding in the freezer, and a collection of vegetables that needed rescuing before they wilted into regret. I threw it all together without much plan, expecting something functional but forgettable, and instead found myself completely absorbed by how the warm grains played against the cool, crisp vegetables. That first bite—when the creamy avocado met the tangy balsamic—felt like my body saying thank you in a way that surprised me.
My friend Sarah came over stressed about an upcoming hike and mentioned she needed something that would keep her satisfied but not weighed down. I made her this bowl, and she sat at my kitchen counter eating slowly, talking through her worries while the afternoon light streamed across the table. By the time she finished, she wasn't just nourished—she seemed lighter somehow, like the bowl had given her something beyond calories. She texted me the next week asking for the recipe because she'd made it three more times.
Ingredients
- Large shrimp, peeled and deveined (200 g): Look for shrimp that smell like the ocean, not like ammonia, and cook them the same day you buy them for best results.
- Quinoa, uncooked (100 g): This ancient grain has a nutty flavor and complete protein, making it the quiet MVP of any bowl.
- Water (250 ml): The ratio matters more than you'd think—too much and you'll have mush, too little and you'll have crunchy regret.
- Broccoli florets (100 g): Choose florets that are tightly clustered and deep green, avoiding any yellowing or soft spots.
- Asparagus, trimmed and cut into 2-inch pieces (100 g): Snap each spear where it naturally breaks to remove the woody ends—your mouth will thank you.
- Red cabbage, thinly sliced (100 g): This adds both crunch and visual drama, plus it's packed with antioxidants that make you feel virtuous.
- Medium tomato, diced (1): A ripe tomato at room temperature tastes infinitely better than a cold one straight from the fridge.
- Ripe avocado, sliced (1): Cut it just before assembling the bowl so it doesn't turn that sad, oxidized brown.
- Extra virgin olive oil (2 tbsp): This is where you shouldn't compromise—cheaper oil tastes thin and hollow in comparison.
- Balsamic vinegar (1 tbsp): The aged stuff costs more but brings a depth that the cheap versions can't touch.
- Salt and freshly ground black pepper, to taste: Freshly ground pepper is non-negotiable here; pre-ground tastes like dust.
- Fresh parsley or cilantro, chopped (1 tbsp, optional): Either one brightens the whole bowl, though cilantro will polarize anyone at your table.
- Lemon wedges, for serving: A squeeze of fresh lemon just before eating ties everything together unexpectedly well.
Instructions
- Rinse and cook the quinoa:
- Run the quinoa under cold water in a fine-mesh strainer until the water runs clear—this removes the natural coating that can taste bitter. Combine with water in a small saucepan, bring to a boil, then reduce heat, cover, and let it simmer gently for 12 to 15 minutes until all the water is absorbed and you see those little spiral tails popping out.
- Blanch the vegetables:
- While the quinoa works its magic, bring a pot of lightly salted water to a rolling boil and drop in the broccoli and asparagus together for just 2 to 3 minutes—you want them bright and crisp-tender, not soft and sad. Drain immediately and plunge them into cold water or an ice bath to stop the cooking, then pat dry.
- Sear the shrimp to perfection:
- Heat just 1 teaspoon of olive oil in a skillet over medium-high heat until it shimmers slightly, then add the shrimp in a single layer and resist the urge to move them around for the first 2 to 3 minutes. Season with salt and pepper, flip them carefully, and cook for another 2 minutes until they're pink and slightly translucent inside—overcooked shrimp becomes rubbery and disappointing.
- Whisk together the dressing:
- In a small bowl, combine the remaining olive oil and balsamic vinegar, then season to taste with salt and pepper. The acid and oil should come together as a silky emulsion that clings to everything beautifully.
- Compose your bowl:
- Divide the fluffy quinoa between two bowls as your base, then arrange the shrimp, broccoli, asparagus, red cabbage, tomato, and avocado in sections around the grain like you're creating something worth photographing. Drizzle the dressing generously over everything, scatter herbs if using, and serve with lemon wedges on the side.
Save to Pinterest There's something deeply satisfying about arranging a bowl like this—each ingredient visible and distinct, but clearly meant to exist together. It feels like control in a world that often feels chaotic, like saying yes to your body instead of punishing it.
Why This Bowl Became My Go To
After that first accidental creation, I started making this bowl whenever I needed to reset. Not because it's trendy or because wellness culture told me to, but because it genuinely made me feel capable and energized without any of the guilt or deprivation that comes with restrictive eating. The colors alone—the emerald broccoli, the deep purple cabbage, the pink shrimp—became a visual reminder that eating well could be joyful. My kitchen started to smell like a farmers market instead of a pharmacy, and somehow that mattered.
Customizing Your Bowl
The beauty of this bowl is that it's genuinely flexible without falling apart. I've made it with grilled chicken when shrimp felt too fancy or expensive, and with crispy tofu when I was curious about eating less meat for a week. The vegetables shift with the seasons—in summer I add raw corn and snap peas, in fall I roast the broccoli with a little extra heat. The dressing is where you can get creative too, swapping in lime juice and garlic or trying a sesame-ginger situation if you want something more assertive.
The Science of Staying Satisfied
This bowl works because it hits all the satisfaction markers your body actually wants—protein from the shrimp and quinoa, healthy fats from the avocado and olive oil, fiber from the vegetables and grains, and that crucial element of crunch that makes eating feel substantial instead of like you're working your way through an apology. There's no blood sugar crash coming two hours later because nothing here is empty calories dressed up as health food. You're genuinely fueling yourself, which is a surprisingly radical thing to feel good about.
- Prep the components the night before if you're eating this for lunch—the texture actually improves once everything sits together overnight.
- If you're cooking for one, the recipe halves beautifully and the shrimp cooks faster in smaller quantities.
- Leftover quinoa keeps for five days and transforms into breakfast bowls or salads, so make extra.
Save to Pinterest This bowl asks nothing of you except a little attention and fresh ingredients, and in return it delivers a meal that tastes like self-care without demanding you perform wellness for anyone's benefit but your own. Make it once for yourself, and you'll understand why it keeps finding its way back to your table.
Questions & Answers About This Recipe
- → Can I prepare the components ahead of time?
Absolutely. Cook quinoa and blanch vegetables up to 3 days in advance. Store in separate airtight containers in the refrigerator. Shrimp cooks quickly and tastes best when prepared fresh, but you can also cook it ahead and reheat gently before assembling.
- → What vegetables work best in this bowl?
Broccoli, asparagus, and red cabbage provide excellent crunch and color. Feel free to substitute with roasted sweet potatoes, bell peppers, cucumber, shredded carrots, or leafy greens like spinach or kale based on what's in season or your personal preference.
- → How do I know when the shrimp are perfectly cooked?
Shrimp cook quickly—sauté for 2-3 minutes per side until they turn pink and opaque. Avoid overcooking as they can become rubbery. They'll continue cooking slightly from residual heat, so remove them from the pan as soon as they're done.
- → Can I use other grains instead of quinoa?
Certainly. Brown rice, farro, bulgur, or cauliflower rice all work beautifully. Adjust cooking times accordingly and ensure grains are fluffy and fully cooked before assembling your bowl.
- → Is the balsamic dressing adjustable?
Yes, customize to your taste. Add a teaspoon of honey or maple syrup for sweetness, a pinch of Dijon mustard for depth, or minced garlic for extra zing. The ratio of olive oil to vinegar can also be tweaked based on your preference for acidity.
- → How can I add more protein to this bowl?
Beyond shrimp, consider adding edamame, hemp seeds, or toasted almonds. For a vegetarian version, use chickpeas, grilled tofu, or a hard-boiled egg. These additions boost protein while maintaining the bowl's nutritional balance.