Rainbow Vegetable Detox Bowl (Printer-friendly)

Vibrant bowl with shrimp, quinoa, and colorful vegetables in balsamic dressing

# What You'll Need:

→ 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 - ½ teaspoon Dijon mustard
13 - Salt and pepper to taste

# Directions:

01 - Bring a small pot of salted water to a boil. Blanch broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to stop cooking.
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. Set aside.
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 balsamic dressing over assembled bowls and serve immediately.

# Expert Advice:

01 -
  • It looks like a restaurant dish but comes together faster than ordering takeout.
  • Every bite feels different because the textures and flavors keep shifting.
  • You can swap out almost any vegetable and it still works beautifully.
  • The leftovers taste even better the next day when the quinoa soaks up the dressing.
02 -
  • Do not skip the cold water rinse after blanching or your broccoli and asparagus will turn army green and limp.
  • Slice the avocado last so it does not brown while you are prepping everything else.
  • If your shrimp release a lot of water in the pan, pat them dry with a paper towel first or they will steam instead of sear.
03 -
  • Cook your quinoa in vegetable broth instead of water for deeper flavor that does not need extra seasoning.
  • Let your shrimp come to room temperature before cooking so they sear evenly and stay tender.
  • Taste your dressing before you drizzle it, every balsamic vinegar is different and you might need a pinch more mustard or a splash more oil.
Return