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quinoa bowl with prawns, avocado and egg

Protein-Packed Quinoa Bowl (Shrimp, Egg & Avocado)

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Salad
Cuisine Mediterranean
Servings 2 servings
Calories 520 kcal

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.

Notes

Note: Values are estimates and can vary based on exact ingredients and portion sizes (e.g., size of shrimp, amount of dressing, avocado ripeness).

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 40gProtein: 28gFat: 30gSaturated Fat: 5gCholesterol: 140mgSodium: 450mgFiber: 9gSugar: 4gCalcium: 140mgIron: 4mg
Keyword avocado, eggs, gluten-free, greens, healthy, healthy fats, healthy lunch, high protein, low-carb, prawns, quinoa
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