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Quinoa Bowl With Shrimp

This Quinoa Bowl With Shrimp is a fresh and flavorful meal made with fluffy quinoa, juicy paprika-seasoned shrimp, cherry tomatoes, avocado, red onion, and cilantro, all finished with a simple lemon-honey Dijon dressing.
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Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl
  • 1 cup quinoa rinsed
  • 12-15 large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/4 cup red onion thinly sliced
  • fresh cilantro for garnish
For the Dressing
  • 2 tablespoons olive oil
  • 1 lemon juiced
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • salt to taste
  • black pepper to taste

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowl
  • Whisk
  • Fork

Method
 

Cook the Quinoa
  1. Rinse the quinoa thoroughly under cool running water.
  2. Add 2 cups water or broth to a medium saucepan and bring to a boil.
  3. Add the rinsed quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes.
  4. Once cooked, fluff the quinoa with a fork and set aside.
Cook the Shrimp
  1. Toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.
  2. Heat a skillet over medium heat and add the seasoned shrimp.
  3. Cook the shrimp for about 2 minutes per side, or until they are pink, plump, opaque, and cooked through. Avoid overcooking.
Make the Dressing
  1. Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
Assemble the Bowls
  1. Divide a generous amount of cooked quinoa between serving bowls.
  2. Top with the cooked shrimp, cherry tomatoes, diced avocado, thinly sliced red onion, and fresh cilantro.
  3. Drizzle the lemon-honey Dijon dressing over the bowls and serve immediately.

Notes

Water or broth can be used to cook the quinoa.
Do not overcook the shrimp; remove them from the heat once they are pink, opaque, and plump.
Add kale, spinach, or arugula for extra vegetables.
The shrimp can be replaced with grilled chicken, tofu, or chickpeas.
Add chili flakes or Sriracha for extra heat.
Nutritional yeast can be added for an extra savory touch.
Servings and total recipe time were not provided, so those fields have been left blank.