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High Protein Shrimp & Quinoa Power Bowls - A Fast, Flavor-Packed Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the quinoa: 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth (or water)
  • 1/2 teaspoon kosher salt
  • For the shrimp: 1 pound large shrimp (16–20 count), peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Vegetables and add-ins: 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, diced
  • 2 cups baby spinach or arugula
  • 1/4 small red onion, thinly sliced
  • 1 avocado, sliced (optional)
  • 1/4 cup chopped fresh parsley or cilantro
  • 2 tablespoons toasted pumpkin seeds or sliced almonds (optional crunch)
  • 1/3 cup crumbled feta (optional)
  • Lemon-garlic dressing: 3 tablespoons extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 2 cloves garlic, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the quinoa: Add rinsed quinoa, broth, and salt to a saucepan. Bring to a boil, reduce to a low simmer, cover, and cook for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  2. Make the dressing: In a small bowl or jar, whisk olive oil, lemon zest and juice, garlic, Dijon, honey, salt, and pepper until smooth. Taste and adjust seasoning.
  3. Season the shrimp: Pat shrimp dry. Toss with olive oil, smoked paprika, garlic powder, cumin, red pepper flakes (if using), salt, and pepper until well coated.
  4. Cook the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer. Sear 1.5–2 minutes per side until pink and opaque. Do not overcook. Remove to a plate.
  5. Prep the veggies: While the shrimp cooks, chop tomatoes, cucumber, bell pepper, and onion. Roughly chop herbs.
  6. Toss the base: In a large bowl, combine quinoa, spinach, half the herbs, and half the dressing. Toss until the greens just begin to wilt.
  7. Assemble bowls: Divide the quinoa mixture among bowls. Top with shrimp, tomatoes, cucumber, bell pepper, onion, avocado slices, and any optional toppings like feta or seeds.
  8. Finish and serve: Drizzle remaining dressing over the top. Garnish with the rest of the herbs. Serve warm or at room temperature.