Save My kitchen counter was a mess of vegetable peels and mismatched bowls when I realized I had been overthinking lunch for weeks. I grabbed whatever looked brightest at the market that morning, tossed it all together with some shrimp I had thawed, and suddenly understood what people mean when they say eating the rainbow. The colors alone made me smile before I even took a bite. This bowl became my reset button, the meal I turn to when I need to feel like myself again.
I made this for my sister after she complained about feeling sluggish, and she sat at my table in silence, fork moving steadily, until the bowl was empty. She looked up and asked if I had put something magical in it. I laughed and said no, just vegetables that actually taste like something. She texts me every few weeks now asking for the recipe again, even though I have sent it to her three times.
Ingredients
- Large shrimp, peeled and deveined: They cook in minutes and add a sweet, briny richness that balances the earthy vegetables perfectly.
- Olive oil: Use it twice, once for cooking the shrimp and once in the dressing, because good olive oil ties everything together.
- Cooked quinoa: Fluffy and nutty, it soaks up the dressing without getting mushy and keeps you full without feeling heavy.
- Broccoli florets: Blanching them keeps the color bright and the texture snappy, never soggy or dull.
- Asparagus: Trim the woody ends and cut them into pieces that fit on your fork easily.
- Red cabbage: Slice it thin so it stays crunchy and adds a peppery bite that wakes up the whole bowl.
- Tomato: Dice it small so every spoonful gets a little burst of juice and sweetness.
- Avocado: Creamy and rich, it cools down the tangy dressing and makes the whole dish feel indulgent.
- Balsamic vinegar: The backbone of the dressing, sharp and sweet at the same time.
- Dijon mustard: Just half a teaspoon adds depth and helps the dressing cling to everything.
Instructions
- Blanch the greens:
- Bring salted water to a rolling boil and drop in the broccoli and asparagus for just 2 to 3 minutes until they turn bright and tender. Drain them fast and run cold water over them to lock in that color.
- Cook the shrimp:
- Heat olive oil in a skillet until it shimmers, season the shrimp with salt and pepper, then lay them in the pan without crowding. Flip them once after 2 to 3 minutes when they curl and turn pink.
- Make the dressing:
- Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a small bowl until it looks glossy and smooth. Taste it and adjust the seasoning if it needs more bite or richness.
- Build the bowls:
- Divide the quinoa between two bowls and arrange the shrimp, blanched vegetables, red cabbage, tomato, and avocado in separate sections like a colorful wheel. Drizzle the dressing over everything and serve it right away while the shrimp are still warm.
Save One evening I served this to a friend who swore she hated quinoa, and she scraped her bowl clean without a word of complaint. Halfway through she looked up and said, I think I just do not like boring food. That moment reminded me that ingredients are never the problem, it is how you treat them that makes all the difference.
Making It Your Own
If you do not eat shrimp, roasted chickpeas or crispy tofu work beautifully and give you that same satisfying protein hit. I have also made this with leftover grilled chicken when I was cleaning out the fridge, and it tasted like I planned it all along. The vegetables are flexible too, swap in snap peas, bell peppers, or roasted sweet potato depending on what looks good at the store.
Storing and Reheating
This bowl keeps well in the fridge for up to two days if you store the dressing separately and add it right before eating. The quinoa and vegetables hold up beautifully, but the avocado will brown, so slice it fresh if you can. I like to eat the leftovers cold straight from the container, standing at the counter, because sometimes that is exactly what lunch should be.
Finishing Touches
A handful of toasted pumpkin seeds or chopped almonds scattered on top adds crunch and makes the bowl feel more special without any extra effort. I have also drizzled a little extra balsamic reduction over everything when I am feeling fancy, and it turns the whole thing into something you would happily pay for at a cafe.
- Serve it with a wedge of lemon on the side for an extra citrus kick.
- A sprinkle of fresh herbs like parsley or cilantro brightens up the flavors even more.
- Pair it with a crisp Sauvignon Blanc if you want to make it feel like a real occasion.
Save This bowl proves that healthy food does not have to be boring or complicated, just colorful and made with a little attention. I hope it becomes your reset button too.
Recipe FAQs
- → Can I make this bowl vegan?
Yes, substitute the shrimp with roasted chickpeas or marinated tofu for a plant-based protein alternative that maintains the bowl's texture and nutritional balance.
- → How long does this bowl keep?
Best enjoyed immediately while the vegetables are crisp and shrimp tender. If meal prepping, store components separately and assemble just before serving to maintain optimal texture.
- → What vegetables can I substitute?
Feel free to swap vegetables based on seasonality. Bell peppers, shredded carrots, cucumber, or snap peas work beautifully while maintaining the colorful rainbow aesthetic.
- → Can I use a different grain?
Absolutely. Brown rice, farro, or cauliflower rice make excellent alternatives to quinoa while keeping the bowl nourishing and satisfying.
- → Is the balsamic dressing essential?
The balsamic dressing adds essential acidity and depth. For variety, try lemon-tahini or apple cider vinegar based dressings to complement the fresh vegetables.