Healthy Grilled Shrimp Quinoa Bowl for Fresh Flavor Lovers

This Healthy Grilled Shrimp Quinoa Bowl is a vibrant celebration of fresh ingredients and wholesome flavors that can transform any evening into a cheerful gathering.

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Course: Main Dishes

Cuisine: American

Keyword: bowl, grilled, healthy, Healthy Grilled Shrimp Quinoa Bowl, quinoa, Shrimp

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: bowls

Calories: 450kcal

Equipment

medium saucepan
Mixing bowl
Grill or grill pan
large serving bowl

Ingredients

For the Quinoa

1 cup quinoa Rinsed to remove bitterness
2 cups water or vegetable broth Broth enhances the taste

For the Shrimp

1 pound large shrimp Deveined and peeled
2 tablespoons olive oil Helps spices stick
2 cloves fresh garlic Minced
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper

For the Veggies

1 cup cherry tomatoes Halved
1 medium bell pepper Diced
1 medium avocado Sliced
¼ cup fresh cilantro Chopped
1 tablespoon lime juice To enhance flavors

Optional

to taste hot sauce For a spicy kick

Instructions

Step-by-Step Instructions

In a medium saucepan, bring 2 cups of water or vegetable broth to a rapid boil. Once boiling, add 1 cup of rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes before fluffing with a fork.
Prepare the shrimp marinade in a mixing bowl by combining 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, ½ teaspoon of salt, and ½ teaspoon of black pepper. Add 1 pound of large shrimp and toss to coat. Let marinate while grilling.
Preheat your grill over medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until pink and opaque. Keep an eye on them to prevent overcooking.
While the shrimp are grilling, wash and chop the vegetables. In a large serving bowl, add the halved cherry tomatoes, diced bell pepper, and sliced avocado. Mix gently.
Assemble the bowl by layering the cooked quinoa at the bottom, topping it with grilled shrimp and the prepared vegetables. Sprinkle with fresh cilantro.
Squeeze lime juice over the assembled dish and toss gently. Serve with hot sauce on the side if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the quinoa and shrimp for up to 2 months.

Nutrition