Looking for a healthy, colorful, and protein-packed meal that’s as satisfying as it is simple to make? This Shrimp Quinoa Bowl is a vibrant mix of fresh veggies, creamy avocado, juicy shrimp, and hearty quinoa—all drizzled with a light, zesty dressing. Super satisfying, super tasty, and perfect for lunch, dinner, or whenever you need a healthy pick-me-up.
🥗 Ingredients for Quinoa Bowl (2 Servings)
Main Bowl:
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1/2 cup uncooked quinoa (yields ~1 ½ cups cooked)
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10–12 medium shrimp, peeled and deveined
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1 avocado, diced
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4–6 cherry tomatoes, halved
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1/2 cup corn kernels (fresh, canned, or frozen)
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2 boiled eggs, halved
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1/2 cup cooked green beans
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1 cup fresh arugula (or any other leafy greens)
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Salt and pepper to taste
Dressing:
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2 tbsp tahini or plain Greek yogurt
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1 tbsp lemon juice
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1 tsp extra virgin olive oil
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1 small garlic clove, minced
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Salt and water to thin
- Or use this Tahini Orange Dressing
🍳 Cooking Instructions
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Cook the Quinoa:
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Rinse quinoa under cold water.
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In a saucepan, combine quinoa with 1 cup water and a pinch of salt.
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Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until fluffy. Set aside.
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Boil the Eggs:
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Place eggs in a pot, cover with water, bring to a boil.
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Turn off heat, cover, and let sit for 9–10 minutes.
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Cool in ice water, peel, and halve.
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Cook the Shrimp:
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In a skillet, heat a drizzle of olive oil over medium heat.
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Add shrimp, season with salt and pepper, and cook until pink and opaque (2–3 mins per side). Set aside.
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Prepare the Veggies:
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Dice avocado, halve cherry tomatoes.
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Warm corn if needed.
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Cook the green beans in water with salt until tender (~8 mins), then drain.
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Make the Dressing:
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Whisk all dressing ingredients together until smooth, adding water to reach drizzling consistency.
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Assemble the Bowl:
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In each bowl, start with arugula as a base.
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Add a scoop of quinoa in the center.
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Arrange shrimp, avocado, egg halves, corn, green beans, and cherry tomatoes around it.
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Drizzle with the dressing. Optionally sprinkle hemp or sesame seeds.
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Quinoa: The Golden Seed of Nutrition and Flavor
💡 Tips for Success
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Cook quinoa in broth for extra flavor – Water works fine, but veggie or chicken broth adds a nice savory boost.
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Don’t overcook the shrimp – They cook fast! Just 2–3 minutes per side until they’re pink and curled up.
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Use whatever veggies you have – No cherry tomatoes? Toss in cucumbers or bell peppers. This bowl’s super flexible.
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Make it ahead – Prep everything ahead of time and store ingredients separately. Just assemble and drizzle when you’re ready to eat.
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Avocado tip: Add avocado right before serving so it stays fresh and green.
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Drizzle game strong – Don’t skip the dressing! It pulls all the flavors together. You can even double it to keep in the fridge for other meals.
🌱 Make It Vegan
Want to keep this Quinoa bowl plant-based? Super easy!
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Swap the shrimp for crispy tofu, tempeh, or roasted chickpeas.
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Skip the egg or use a plant-based egg alternative if you like that texture.
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Use a vegan dressing – Just go with tahini, lemon juice, olive oil, and a splash of maple syrup or mustard for flavor. Creamy and dairy-free.
This bowl’s all about flexibility, so you can easily make it work for whatever your vibe is!
❓ FAQ
Q1. Can I use a different grain instead of quinoa?
Totally! Brown rice, couscous, farro, or even cauliflower rice if you’re going low-carb all work great.
Q2. What’s a good substitute for shrimp?
Tofu, tempeh, or grilled mushrooms are awesome plant-based swaps. You can also use grilled chicken if you’re not vegan.
Q3. Can I meal prep this?
Yes! Just store the components separately and assemble when you’re ready to eat. Leave the avocado and dressing out until the last minute for best freshness.
Q4. How long does it keep in the fridge?
The cooked quinoa, shrimp, and veggies (except avocado) will last about 3–4 days in the fridge. The dressing can last up to a week.
Q5. Is it gluten-free?
Yep! As long as all your ingredients (especially sauces or broths) are certified gluten-free, you’re good to go.
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Protein-Packed Quinoa Bowl (Shrimp, Egg & Avocado)
Equipment
- 2 salad bowls
Ingredients
Main Bowl:
- 1 cup uncooked quinoa (yields ~1 ½ cups cooked)
- 10-12 medium shrimp, peeled and deveined
- 1 avocado, diced
- 6 cherry tomatoes, halved
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 2 boiled eggs, halved
- 1/2 cup cooked green beans
- 1 cup fresh arugula (or any other leafy greens)
- Salt and pepper to taste
Dressing:
- 2 Tbsp tahini or plain Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp extra virgin olive oil (optional)
- 1 small garlic clove, minced
- Water to thin
- Salt and pepper to taste
- Or you can use Tahini Orange Dressing
Instructions
- Cook the Quinoa:Rinse quinoa under cold water.In a saucepan, combine quinoa with 1 cup water and a pinch of salt.Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until fluffy. Set aside.
- Boil the Eggs:Place eggs in a pot, cover with water, bring to a boil.Turn off heat, cover, and let sit for 9–10 minutes.Cool in ice water, peel, and halve.
- Cook the Shrimp:In a skillet, heat a drizzle of olive oil over medium heat.Add shrimp, season with salt and pepper, and cook until pink and opaque (2–3 mins per side). Set aside.
- Prepare the Veggies:Dice avocado, halve cherry tomatoes.Warm the corn if needed.Cook the green beans in water with salt until tender (~8-10 mins), then drain.
- Make the Dressing:Whisk all dressing ingredients together until smooth, adding water to reach a drizzling consistency.
- Assemble the Bowl:In each bowl, start with arugula as a base.Add a scoop of quinoa in the center.Arrange shrimp, avocado, egg halves, corn, green beans, and cherry tomatoes around it.Drizzle with the dressing. Optionally sprinkle hemp or sesame seeds.