Description
A vibrant, protein-packed bowl featuring garlic-infused shrimp, fluffy quinoa, and zesty vegetables. Perfect for a quick, balanced meal with bold flavor and colorful textures.
Ingredients
1 lb large shrimp, peeled and deveined
1 cup quinoa
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp red pepper flakes
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, cubed
1/2 cup cooked corn
1 avocado, sliced
1 lemon, juiced
2 tbsp olive oil (for dressing)
1 tbsp honey (or maple syrup)
1 tbsp apple cider vinegar
Salt and black pepper to taste
Fresh parsley or cilantro, chopped
Instructions
Rinse quinoa and cook quinoa according to package instructions.
While cooking quinoa, mix olive oil, minced garlic, red pepper flakes, and a pinch of salt in a bowl to create the garlic marinade.
Add shrimp to the marinade and let sit for 5-10 minutes.
Heat a skillet over medium heat and cook marinated shrimp until pink and opaque (4-5 minutes per side).
In a separate bowl, prepare the dressing by whisking lemon juice, 2 tbsp olive oil, honey, and apple cider vinegar.
In another bowl, assemble cooked quinoa with cherry tomatoes, cucumber, corn, and avocado.
Top with cooked shrimp, then drizzle the dressing over the bowl.
Garnish with fresh parsley or cilantro before serving.
Notes
Customize with any seasonal vegetables (e.g., bell peppers or spinach). Let shrimp marinate longer for extra garlic flavor. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl (using above yields)
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 180mg