Shrimp and Vegetable Quinoa Bowl

Name: Shrimp and Vegetable Quinoa Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Cooked shrimp (peeled and deveined); 3/4 cup Quinoa (cooked); 1 cup Zucchini (sautéed, sliced); 1/2 cup Cherry tomatoes (halved); 1 tsp Olive oil (extra virgin)

520 kcal · 42 g protein · 10 minutes · 1 servings

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A vibrant and nutritious bowl combining tender cooked shrimp, fluffy quinoa, sautéed zucchini, and fresh cherry tomatoes, all lightly dressed with olive oil. This dish is packed with protein and fiber, making it a perfect balanced meal for any time of day.

520 kcal 42 g protein 10 minutes

Ingredients

Cooked shrimp 5 oz
Quinoa 3/4 cup
Zucchini 1 cup
Cherry tomatoes 1/2 cup
Olive oil 1 tsp

Method

Prepare the quinoa. If you haven't already cooked quinoa, rinse 1/4 cup dry quinoa under cold water to remove bitterness. In a small pot, combine rinsed quinoa with 1/2 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let it cool slightly.
Tip: Rinsing quinoa helps remove its natural coating called saponin, which can taste bitter.
Sauté the zucchini. Wash and slice zucchini into thin rounds or half-moons. Heat a non-stick skillet over medium heat and add 1/2 teaspoon olive oil. Add zucchini slices and sauté for about 5 minutes until tender and lightly browned. Season lightly with salt and pepper if desired.
Tip: Avoid overcrowding the pan to get a nice golden color on the zucchini.
Prepare the shrimp. If your shrimp is pre-cooked, simply pat dry with paper towels. If raw, peel and devein shrimp, then cook in a skillet with 1/2 teaspoon olive oil over medium heat for about 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
Tip: Do not overcook shrimp as they become rubbery quickly.
Assemble the bowl. In a serving bowl, place the cooked quinoa as the base. Arrange the sautéed zucchini and halved cherry tomatoes on top. Add the cooked shrimp. Drizzle the remaining olive oil (about 1/2 teaspoon) over the entire bowl for flavor and healthy fats.
Tip: Gently toss everything together if you prefer a mixed bowl or keep ingredients separate for a colorful presentation.
Serve and enjoy. Serve your shrimp and vegetable quinoa bowl warm or at room temperature. Optionally, add a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley or basil for extra brightness.
Tip: This dish pairs well with a light vinaigrette or a dollop of Greek yogurt for creaminess.

Pro tips

Cook quinoa in advance and store in the fridge for up to 4 days to save time.
Use a non-stick skillet to sauté vegetables and shrimp easily without sticking.