Detox Buddha Bowl Shrimp Quinoa

The Detox Buddha Bowl with Shrimp and Quinoa is a vibrant and nutrient-packed dish designed to support your wellness journey without sacrificing flavor. This fusion meal combines succulent sautéed shrimp with fluffy quinoa and an array of fresh, colorful vegetables. Finished with a simple yet tangy balsamic and olive oil drizzle, it provides a light and satisfying balance that is perfect for a health-conscious lifestyle.

Pin

This bowl is a masterclass in texture, offering everything from the creaminess of ripe avocado to the crisp snap of blanched asparagus and broccoli. It is a versatile dish that can be enjoyed warm or cold, making it an excellent option for meal prep or a refreshing dinner.

Ingredients

• Seafood: 200 g (about 7 oz) large shrimp, peeled and deveined
• Grains: 100 g (½ cup) quinoa, uncooked; 250 ml (1 cup) water
• Vegetables: 100 g (1 cup) broccoli florets; 100 g (1 cup) asparagus, trimmed and cut into 2-inch pieces; 100 g (1 cup) red cabbage, thinly sliced; 1 medium tomato, diced; 1 ripe avocado, sliced
• Dressing: 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; Salt and freshly ground black pepper, to taste
• Optional: 1 tbsp fresh parsley or cilantro, chopped; Lemon wedges, for serving

Instructions

Step 1: Cook the Quinoa

Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then cover and simmer on low for 12–15 minutes, until water is absorbed. Fluff with a fork and set aside.

Step 2: Blanch the Vegetables

While the quinoa cooks, bring a pot of lightly salted water to a boil. Add broccoli and asparagus, blanch for 2–3 minutes until crisp-tender, then drain and rinse under cold water to stop cooking. Set aside.

Step 3: Sauté the Shrimp

Heat 1 tsp olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Remove from heat.

Step 4: Prepare the Dressing

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to make the dressing.

Step 5: Assemble the Bowls

To assemble, divide cooked quinoa between two bowls. Arrange shrimp, broccoli, asparagus, cabbage, tomato, and avocado on top in sections.

Step 6: Garnish and Serve

Drizzle with balsamic-olive oil dressing. Garnish with fresh herbs and a lemon wedge, if desired. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best flavor, rinse your quinoa thoroughly before cooking to remove its natural bitter coating. When blanching the broccoli and asparagus, using an ice bath immediately after draining will help maintain their bright green color and prevent them from becoming mushy.

Varianten und Anpassungen

This recipe is highly customizable. You can swap the shrimp for grilled chicken or firm tofu for a different protein source. For additional greens, feel free to add a handful of baby spinach or mixed greens, and remember that you can adjust the vegetable selection based on what is seasonally available.

Serviervorschläge

Serve this bowl with a squeeze of fresh lemon to brighten the flavors of the seafood and dressing. For an added layer of texture and crunch, consider sprinkling the top with toasted pumpkin seeds or sliced almonds before serving.

Pin

Each serving of this Detox Buddha Bowl provides approximately 420 calories, 22g of protein, and 22g of healthy fats. Please be aware that this dish contains shellfish. Enjoy this wholesome, beautifully balanced meal as a delicious way to nourish your body.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare components in advance and store separately. Assemble bowls just before serving to maintain texture and freshness of vegetables.

→ What protein alternatives work well?

Grilled chicken breast, pan-seared tofu, or chickpeas make excellent substitutions while keeping the bowl balanced and satisfying.

→ How do I store leftovers?

Keep components in separate airtight containers in the refrigerator for up to 3 days. Reheat quinoa and shrimp gently, then assemble with fresh vegetables.

→ Can I use frozen shrimp?

Absolutely, thaw frozen shrimp completely before cooking and pat dry thoroughly for better searing and flavor absorption.

→ What vegetables can I substitute?

Try bell peppers, shredded carrots, cucumber, snap peas, or roasted sweet potatoes based on seasonal availability and personal preference.