Ingredients:
- For the quinoa: 1 cup quinoa, rinsed (170 g)
- For the quinoa: 2 cups low-sodium vegetable or chicken broth, or water (480 ml)
- For the quinoa: Pinch salt (about 1/8–1/4 tsp / 0.5–1.5 g)
- For the lemon-chili shrimp: 1 lb large shrimp, peeled and deveined (about 450 g)
- For the lemon-chili shrimp: 2 tbsp extra-virgin olive oil (30 ml)
- For the lemon-chili shrimp: 2 cloves garlic, minced (about 6 g)
- For the lemon-chili shrimp: 2 tbsp fresh lemon juice (from ~1 lemon) (30 ml)
- For the lemon-chili shrimp: 1 tsp lemon zest (about 2–3 g)
- For the lemon-chili shrimp: 3/4 tsp crushed red pepper flakes (adjust to taste) (1.5 g)
- For the lemon-chili shrimp: 1/2 tsp smoked paprika (optional) (1 g)
- For the lemon-chili shrimp: 1/2 tsp kosher salt (or 1/4 tsp table salt) (3 g)
- For the lemon-chili shrimp: 1/4 tsp freshly ground black pepper (1 g)
- For the bowl veggies & herbs: 2 cups baby arugula or baby spinach (60 g)
- For the bowl veggies & herbs: 1 cup cherry tomatoes, halved (150 g)
- For the bowl veggies & herbs: 1 medium cucumber, diced (about 200 g)
- For the bowl veggies & herbs: 1 ripe avocado, sliced
- For the bowl veggies & herbs: 1/4 cup fresh parsley or cilantro, chopped (15 g)
- For the bowl veggies & herbs: 2 green onions, thinly sliced (optional)
- For the lemon vinaigrette / finishing dressing: 2 tbsp extra-virgin olive oil (30 ml)
- For the lemon vinaigrette / finishing dressing: 2 tbsp fresh lemon juice (30 ml)
- For the lemon vinaigrette / finishing dressing: 1 tsp Dijon mustard (5 g)
- For the lemon vinaigrette / finishing dressing: 1 tsp honey or agave (5 g) — optional
- For the lemon vinaigrette / finishing dressing: Salt and pepper to taste (about 1/4 tsp salt)
- Garnish (optional): Lemon wedges
- Garnish (optional): Extra crushed red pepper
- Garnish (optional): Toasted sesame seeds or chopped toasted almonds
Instructions:
- Prepare the quinoa: Rinse quinoa under cold water in a fine-mesh sieve. Combine rinsed quinoa, broth (or water), and a pinch of salt in a medium saucepan; bring to a boil.
- Reduce heat to low, cover, and simmer the quinoa 12–15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, keep covered and set aside.
- Marinate the shrimp: In a bowl, whisk 2 tbsp olive oil, 2 tbsp lemon juice, lemon zest, minced garlic, crushed red pepper flakes, smoked paprika (if using), salt, and pepper. Add shrimp and toss to coat; marinate 5–15 minutes (do not exceed 30 minutes).
- Make the dressing: Whisk together 2 tbsp olive oil, 2 tbsp lemon juice, Dijon mustard, honey or agave (optional), and salt and pepper to taste. Set aside.
- Cook the shrimp: Heat a large skillet over medium-high until hot. Add shrimp in a single layer (reserve excess marinade). Cook about 1.5–2 minutes per side until shrimp are pink and opaque and slightly curled (about 3–4 minutes total).
- Optional: In the last 30 seconds, add reserved marinade to the skillet and let it reduce slightly, spooning it over the shrimp to glaze.
- Assemble the bowls: Divide quinoa among 4 bowls. Top each with arugula or spinach, cucumber, cherry tomatoes, sliced avocado, cooked shrimp, chopped parsley or cilantro, and green onions if using.
- Drizzle each bowl with the lemon vinaigrette and garnish with lemon wedges, extra crushed red pepper, and toasted seeds or nuts if desired.
- Serve immediately while shrimp are warm. Store leftovers separately (shrimp and quinoa) and assemble when ready.