Save I was scrolling through my phone at lunch when a friend texted a photo of the most vibrant bowl she'd made, and honestly, it looked so good I decided to recreate it that evening. The shrimp turned pink while the quinoa fluffed up perfectly, and suddenly I was arranging vegetables like I was composing a painting. There's something about building a bowl layer by layer that makes you feel like you're actually taking care of yourself. It wasn't fussy or complicated, just honest food that tasted as good as it looked.
I made this for my sister when she was going through a health kick, and she ate it so fast I barely got a photo. The next day she asked for the recipe, and now it's become her go-to meal prep Sunday thing. What surprised us both was how filling it actually is, despite feeling light and fresh, so you're never left hungry at 3 p.m. like you sometimes are with salads.
Ingredients
- Large shrimp, peeled and deveined (200 g or 7 oz): Look for shrimp that smell like the ocean, not like ammonia, and if you're buying frozen, thaw them slowly in the fridge the night before so they stay tender and don't get rubbery.
- Quinoa, uncooked (100 g or ½ cup): Rinsing it removes the bitter coating that can make it taste chalky, so don't skip that step even though it feels tedious.
- Water (250 ml or 1 cup): The ratio of 1:2.5 water to quinoa is pretty forgiving, and you'll know it's done when the little tail curls out of each grain.
- Broccoli florets (100 g or 1 cup): Cut them smaller than you think you need to so they cook evenly and actually taste like broccoli instead of being crunchy in the middle.
- Asparagus, trimmed and cut into 2-inch pieces (100 g or 1 cup): Hold each spear and bend it gently, and it'll naturally snap where the tender part begins, which saves you from accidentally serving woody bits.
- Red cabbage, thinly sliced (100 g or 1 cup): The raw crunch stays even after sitting in the bowl with the warm quinoa, so it adds a textural surprise with every bite.
- Medium tomato, diced (1): If you can, use a tomato that actually smells like tomato when you cut into it, because that's when they taste best.
- Ripe avocado, sliced (1): Add it right before serving so it doesn't turn brown and unappetizing, and test for ripeness by squeezing gently in the palm of your hand.
- Extra virgin olive oil (2 tbsp): The quality here actually matters because it's not being cooked, so splurge a little if you can.
- Balsamic vinegar (1 tbsp): A good balsamic brings sweetness and depth that makes the whole bowl feel intentional and complete.
- Salt and freshly ground black pepper, to taste: Fresh pepper from a grinder tastes peppery in a way that pre-ground just doesn't achieve.
- Fresh parsley or cilantro, chopped (1 tbsp, optional): This is the greenery that makes it look like it belongs in a food magazine, so don't treat it as truly optional if you want the full experience.
- Lemon wedges (optional): Squeeze them over just before eating to add brightness that wakes up every other flavor in the bowl.
Instructions
- Rinse and cook the quinoa:
- Run cold water over the quinoa in a fine-mesh strainer, stirring it with your fingers until the water runs clear. Combine with fresh water in a saucepan, bring to a boil, then cover and reduce heat to low, letting it simmer quietly for 12 to 15 minutes until all the water absorbs and you see those little spiral tails pop out.
- Blanch the vegetables:
- While quinoa does its thing, boil salted water in another pot and drop in the broccoli and asparagus together for just 2 to 3 minutes, watching for them to turn bright green. Drain them immediately and rinse with cold water in a colander to stop the cooking and preserve that crisp-tender texture.
- Sear the shrimp:
- Heat a teaspoon of olive oil in a skillet over medium-high heat until it shimmers, then add the shrimp and season generously with salt and pepper. They'll go from gray to translucent pink in about 2 to 3 minutes per side, and the moment they curve into a C shape, they're done, so don't leave them sitting or they'll get tough.
- Make the dressing:
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar with a pinch of salt and pepper, tasting as you go to make sure the balance feels right for your palate.
- Assemble the bowls:
- Divide the warm quinoa between two bowls as your base, then arrange everything else on top in separate sections like you're creating a little landscape, so each bite has a chance to feature a different element.
- Dress and serve:
- Drizzle the balsamic dressing over the assembled bowl, scatter herbs on top, add a lemon wedge to the side, and eat it right away while the quinoa is still warm and the vegetables still have their snap.
Save The first time I made this for myself on a random Tuesday, I noticed how the warm quinoa and cool vegetables created this conversation of temperatures that made eating it actually interesting. It was the kind of meal that made me feel good while I was eating it, which is rare.
Why This Bowl Works as a Complete Meal
There's protein from the shrimp keeping you full, carbohydrates from the quinoa giving you energy, healthy fats from the avocado and olive oil keeping your brain happy, and enough vegetables that you're getting actual nutrients in every single bite. I used to think I needed to eat way more to feel satisfied, but this bowl proved that quality and thoughtful combinations matter more than quantity.
Customizing Without Losing the Magic
The beauty of a bowl is that you can swap almost anything based on what's in your fridge or what your body needs that day. I've made it with grilled chicken instead of shrimp when I was in a budget mood, used spinach instead of cabbage when greens were on sale, and even swapped the quinoa for farro when I wanted something chewier. The structure stays the same, but it never feels repetitive because the variables let you dance around a little.
The Dressing is Everything
Don't even think about using bottled dressing here, because this simple two-ingredient vinaigrette is what ties every element together and makes it taste intentional rather than thrown together. The acidity from the balsamic cuts through the richness of the avocado and oil, while the shrimp brings a subtle sweetness that plays beautifully with the earthy quinoa. I learned this the hard way when I tried to use a store-bought ranch and it immediately made the bowl taste like a salad bar instead of something special.
- Make the dressing while the vegetables are blanching so you're not standing around waiting at the end.
- Taste the dressing before you pour it all on, and adjust the vinegar or oil to match your mood that day.
- If you have extra dressing, keep it in a small jar in the fridge for the next day because it's just that good.
Save This bowl became my answer to every question about eating well without feeling deprived, and I hope it becomes yours too. There's something quietly powerful about a meal that tastes this good and actually makes you feel better afterward.
Recipe Questions
- → Can I make this bowl ahead of time?
Yes, prepare components up to 2 days in advance. Store quinoa, vegetables, and dressing separately in airtight containers. Assemble bowls just before serving to maintain freshness and texture.
- → What can I substitute for shrimp?
Grilled chicken breast strips, baked tofu cubes, or pan-seared salmon work beautifully. Adjust cooking times accordingly—chicken needs 6-8 minutes per side, tofu requires 3-4 minutes per side.
- → How do I prevent the avocado from browning?
Toss sliced avocado with fresh lemon juice immediately after cutting. Store in an airtight container with plastic wrap pressed directly against the surface to minimize oxidation.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, farro, or cauliflower rice work well. Adjust cooking liquid and time accordingly—brown rice requires 45 minutes, while cauliflower rice needs just 5-7 minutes.
- → Is this suitable for meal prep?
Perfect for meal prep. Portion cooked quinoa, vegetables, and shrimp into separate containers. Keep dressing in a small jar. Combine when ready to eat for optimal texture and flavor.