Rainbow Vegetable Detox Bowl (Print Version)

Vibrant bowl with vegetables, shrimp, avocado, quinoa and balsamic dressing.

# Components:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ Grains

04 - 1 cup cooked quinoa

→ Vegetables

05 - 1 cup broccoli florets
06 - 1 cup asparagus, trimmed and cut into 2-inch pieces
07 - 1 cup red cabbage, thinly sliced
08 - 1 medium tomato, diced
09 - 1 ripe avocado, sliced

→ Dressing

10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon extra virgin olive oil
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper to taste

# Directions:

01 - Bring a small pot of salted water to a boil. Blanch the broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to stop the cooking process.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and cooked through. Transfer to a plate.
03 - In a small bowl, whisk together balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, salt, and pepper until well combined.
04 - Divide cooked quinoa between two serving bowls. Arrange shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in colorful sections.
05 - Drizzle the balsamic dressing over each bowl and serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide on takeout, but tastes like you spent hours planning.
  • Every bite gives you a different texture and flavor, so your palate never gets bored.
  • The colors alone will lift your mood before you even taste it.
  • Leftovers actually get better as the quinoa soaks up the tangy dressing overnight.
02 -
  • Do not skip the cold water bath for the vegetables, I learned this the hard way when my broccoli turned gray and mushy.
  • If your dressing tastes too sharp, add a tiny drizzle of honey or maple syrup to balance the acidity.
  • Quinoa can be bland on its own, so I always cook mine in vegetable broth instead of water for extra flavor.
03 -
  • Buy pre-cooked quinoa from the freezer section if you are short on time, it tastes nearly as good and saves fifteen minutes.
  • Invest in a good vegetable peeler for shaving the cabbage paper-thin, it makes a huge difference in texture.
  • Taste a piece of shrimp before you take them all off the heat, they cook fast and there is no coming back from rubbery seafood.
Return