Detox Buddha Bowl Shrimp Quinoa (Printable View)

Vibrant bowl with shrimp, vegetables, avocado, quinoa, and balsamic drizzle for a light, satisfying meal.

# What You'll Need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined

→ Grains

02 - 1/2 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 Make It:

01 - Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low for 12–15 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 2–3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. 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 2–3 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 Tips:

01 -
  • It's genuinely fast—35 minutes from craving it to eating it, and most of that is hands-off cooking time.
  • Every element tastes fresh and bright without feeling like you're punishing yourself with a salad.
  • The shrimp sears so quickly that there's almost no room for error, which means even nervous cooks nail it.
02 -
  • Overcooked shrimp becomes rubbery and sad—the moment they turn pink and opaque is the exact moment to stop, not a second later.
  • If you blanch the vegetables and then panic about timing, you can actually prep them an hour ahead; they taste better cold anyway.
03 -
  • Toast pumpkin seeds or sliced almonds in a dry skillet for a minute and scatter them over the bowl right before eating for a crunch that survives the entire meal.
  • If you're making this ahead for lunch the next day, keep the dressing separate and add it just before eating so nothing gets soggy.
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