Description

A vibrant and nourishing bowl filled with seasoned shrimp, fresh vegetables, hearty quinoa, and a creamy tahini dressing—perfect for a balanced and satisfying meal.

Ingredients

Scale

1 lb (450 g) large shrimp, peeled and deveined

1 tbsp (15 ml) olive oil

2 cloves garlic, minced

1/2 tsp (2.5 g) paprika

1/2 tsp (2.5 g) cumin

1/4 tsp (1.25 g) black pepper

1/2 tsp (2.5 g) salt

Juice of 1/2 lemon (15 ml)

1 cup (185 g) quinoa

2 cups (480 ml) water

1/4 tsp (1.25 g) salt

1 cup (150 g) cherry tomatoes

1 cup (100 g) cucumber

1 cup (150 g) chickpeas

1 cup (100 g) shredded carrots

2 cups (60 g) spinach

1 avocado

2 tbsp (30 g) sesame seeds

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Instructions

Rinse quinoa and cook with water and salt for 12–15 minutes. Fluff and set aside.

Season shrimp with olive oil, garlic, spices, salt, pepper, and lemon juice.

Cook shrimp in a skillet for 2–3 minutes per side until fully cooked.

Prepare dressing by whisking tahini, lemon juice, olive oil, maple syrup, garlic, salt, and water.

Chop vegetables and prepare toppings.

Assemble bowls with quinoa, shrimp, vegetables, and drizzle with dressing.

Notes

Adjust dressing thickness with warm water as needed

Add avocado just before serving for freshness

Store components separately for meal prep

Substitute proteins or grains to suit dietary preferences

Prep Time: 20 minutes
Cook Time: 20 minutes