Pin It My friend Sarah showed up at my kitchen one Tuesday with a bag of farmers market vegetables and a mission to eat better. We started tossing things into bowls that afternoon—bright red cabbage, tender asparagus, plump shrimp—and something clicked. The combination of textures and colors felt like we were building something special, not just dinner. That bowl became our go-to when we needed to feel restored without spending hours cooking.
I made this for my mom after she mentioned feeling sluggish, and watching her close her eyes on that first forkful told me everything. She went back for seconds and asked if I could write down what I did, which meant something since she rarely asks for recipes. Now whenever I visit, she has shrimp and quinoa waiting in her kitchen.
Ingredients
- Large shrimp, peeled and deveined (200 g): Look for shrimp that smell like the ocean, not fishy—that's your sign they're fresh.
- Olive oil: Use regular for cooking the shrimp, then save your best extra virgin for the dressing where you'll actually taste it.
- Cooked quinoa (150 g): Cook it a touch firmer than you normally would so it doesn't turn mushy under the weight of toppings.
- Broccoli florets (100 g): Cut them bite-sized so they don't dominate the bowl or roll around when you try to eat.
- Asparagus, trimmed and cut into 2-inch pieces (100 g): The tender tips cook faster than the woody bottoms, so removing those rough ends makes everything cook evenly.
- Red cabbage, thinly sliced (100 g): Its natural crunch stays even after sitting in the fridge, making this bowl perfect for meal prep.
- Medium tomato, diced: A ripe tomato is non-negotiable here—it adds brightness that a pale one simply can't.
- Ripe avocado, sliced: Add this just before eating or it turns dark and bitter tasting, which feels like a small tragedy.
- Balsamic vinegar: The tangy backbone of this whole situation—don't skip or swap it.
- Extra virgin olive oil for dressing: This is where quality matters since you're tasting it undiluted.
- Dijon mustard (1/2 tsp): It adds a subtle depth that makes people ask what's in the dressing.
- Salt and pepper: Taste as you go because seasoning at the end never distributes evenly.
Instructions
- Get your vegetables ready to shine:
- Bring salted water to a boil and blanch the broccoli and asparagus for 2 to 3 minutes until they turn a brilliant bright green and are just tender when you poke them with a fork. Ice bath them immediately under cold running water to stop the cooking and lock in that color.
- Sear the shrimp until pink:
- Heat olive oil in your skillet over medium heat and season the shrimp with salt and pepper before they hit the pan. Sauté for 2 to 3 minutes per side until they curl up and turn opaque pink—this takes less time than you think, so stay nearby.
- Whisk together the dressing magic:
- In a small bowl, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper with a few quick whisks until it tastes balanced and peppery. Taste it on your finger and adjust if needed because this is what brings everything together.
- Assemble your colorful masterpiece:
- Divide quinoa between two bowls as your base, then arrange each vegetable, the shrimp, and avocado in colorful sections around the bowl like youre creating art. This isn't just pretty—it makes it easier to eat everything at the right temperature and proportion.
- Finish with the dressing:
- Drizzle the balsamic dressing over everything just before you eat so the greens stay crisp and the avocado doesn't get soggy. Serve right away while the shrimp is still warm.
Pin It One Saturday morning I made this bowl for myself alone and sat by the window with it, watching the light hit the red cabbage and avocado. There's something about eating colors like that—it shifts your whole mood, like youre feeding your eyes and your body at the same time. I realized it had become less about detoxing and more about giving myself permission to eat something beautiful.
Why This Bowl Feels Different
Most grain bowls blur together after the first few bites, but this one stays interesting from start to finish. The broccoli stays bright and snappy, the shrimp keeps its sweetness, and the red cabbage adds this peppery bite that grounds everything. Every element does something different in your mouth, which is why youll actually want to finish it instead of pushing it around the plate.
The Dressing Saves Everything
I learned the hard way that a good bowl lives or dies by its dressing. That balsamic vinegar ties all those disparate vegetables together and makes them taste intentional rather than thrown together. The mustard adds this subtle umami that makes you wonder what it is, while the olive oil makes it silky enough to coat everything evenly.
Ways to Make It Your Own
This bowl is flexible enough to meet you wherever you are. Swap the shrimp for grilled chicken or roasted chickpeas without changing the spirit of the thing, or add whatever vegetables are sitting in your crisper drawer calling for rescue. The bones of this bowl—the quinoa base, the bright blanched vegetables, and that dressing—stay the same, but everything else is up for interpretation.
- Toast some pumpkin seeds or almonds over medium heat for 3 minutes to add a crunch that keeps people coming back.
- If you meal prep, keep the avocado separate and add it fresh each day so it doesn't brown and turn bitter.
- A crisp Sauvignon Blanc pairs beautifully if you're making this for someone special or just treating yourself like you are.
Pin It This bowl became my answer to the question of how to eat well without it feeling like punishment. It reminds me that nourishing food can also be exciting and colorful and something youll look forward to making.
Recipe FAQs
- → Can I make this bowl vegan?
Yes, simply substitute the shrimp with roasted chickpeas or tofu for a plant-based version that still provides protein and texture.
- → How long does this bowl keep in the refrigerator?
For best results, assemble and serve immediately. The components can be stored separately in airtight containers for up to 3 days, with the dressing added just before serving.
- → What other grains can I use instead of quinoa?
Brown rice, farro, or couscous work well as alternatives. Adjust cooking time accordingly and ensure the grain is fluffy before assembling.
- → Can I add extra protein?
Absolutely. Grilled chicken, salmon, or hard-boiled eggs make excellent additions. You can also increase the shrimp portion or add edamame for more plant-based protein.
- → What vegetables can I substitute?
Feel free to swap in bell peppers, carrots, cucumbers, or roasted sweet potatoes. The key is maintaining a variety of colors and textures for the rainbow effect.
- → Is the balsamic dressing necessary?
The dressing enhances the flavors beautifully, but you could use a lemon-herb vinaigrette or tahini-based dressing as alternatives. Adjust seasoning to taste.