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A vibrant Shrimp Quinoa Bowl topped with garlic shrimp, avocado, and cucumber

Shrimp Quinoa Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 cup uncooked white quinoa
  • 2 cups water or vegetable broth
  • 1 lb large shrimp, peeled and deveined
  • 3 tablespoons extra -virgin olive oil, divided
  • 3 cloves garlic , minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber , diced
  • 1 ripe avocado , sliced
  • 0.25 cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hone y

Method
 

  1. Rinse quinoa in a fine-mesh strainer under cold running water.
  2. In a medium saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  3. Remove quinoa from heat and let sit covered for 5 minutes, then fluff with a fork.
  4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  5. Toss shrimp with minced garlic, smoked paprika, salt, and pepper.
  6. Add shrimp to the skillet in a single layer and sear for 2 to 3 minutes per side until opaque and pink.
  7. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, and honey to create the dressing.
  8. Assemble the bowls by dividing the quinoa evenly among four serving dishes.
  9. Arrange the cooked shrimp, cherry tomatoes, cucumber, avocado, and red onion over the quinoa.
  10. Drizzle with the lemon-honey dressing and garnish with fresh parsley before serving.