Detox Buddha Bowl with Shrimp and Quinoa (Printable version)

A vibrant bowl with shrimp, crisp vegetables, avocado, and quinoa in tangy balsamic dressing.

# 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 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - Salt and freshly ground black pepper to taste

→ Optional

12 - 1 tablespoon fresh parsley or cilantro, chopped
13 - Lemon wedges for serving

# How-To Steps:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low heat for 12 to 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - While quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2 to 3 minutes until crisp-tender, then drain and rinse under cold water to stop the cooking process. Set aside.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2 to 3 minutes per side until pink and opaque. Remove from heat.
04 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
05 - Divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections.
06 - Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and a lemon wedge if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so weeknight dinners don't feel like a production.
  • Every component can be prepped ahead, making it perfect for meal planning without the sacrifice of freshness.
  • The shrimp brings real protein and satisfaction without the heaviness of red meat or cream sauces.
02 -
  • Don't assemble the bowl more than 10 minutes before eating, or the acid in the dressing will start softening the raw vegetables and the avocado will brown.
  • Shrimp cooks so quickly that it's better to pull it off the heat a hair too early than a second too late—residual heat will finish the job while you're plating.
03 -
  • Buy pre-peeled and deveined shrimp if you can find them—it saves time and takes away the one slightly annoying part of the recipe.
  • Toast your own seeds or nuts right before serving rather than adding them early, or they'll absorb moisture and lose their crunch.
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