Save My neighbor brought over this rainbow bowl one afternoon, and I remember being struck by how something so effortlessly colorful could taste so clean and alive on the tongue. She'd spent fifteen minutes in her kitchen tops, and the result was sitting there in two elegant bowls like edible art. I asked for the recipe on the spot, and what I love most is how it's taught me that healthy eating doesn't need to feel like punishment or compromise. The shrimp turns golden, the vegetables stay bright, and that balsamic dressing pulls everything together into something genuinely craveable.
The first time I made it for my partner, I arranged everything with surgical precision, standing back to admire the color before serving. She took one bite and told me the shrimp was perfectly tender, then asked if I could make it three times a week. That's when I realized this wasn't just a nice healthy option, it was something we both actually wanted to eat.
Ingredients
- Large shrimp (200 g, about 7 oz), peeled and deveined: These cook in moments if you don't overcrowd the pan, and the size matters because they'll stay tender even with high heat.
- Olive oil (1 tbsp for shrimp, 1 tbsp for dressing, extra virgin for the latter): The distinction between cooking oil and finishing oil makes a difference in taste that your palate will notice.
- Salt and black pepper: A pinch for the shrimp, and more to taste in the dressing so you're seasoning thoughtfully at each step.
- Cooked quinoa (150 g or 1 cup): Cook this ahead if you can, letting it cool means it stays fluffy rather than clumping together.
- Broccoli florets (100 g, about 1 cup): Cut them small enough that they blanch evenly in just a few minutes.
- Asparagus (100 g, trimmed and cut into 2-inch pieces): The trimming matters because woody ends can throw off the whole bite.
- Red cabbage (100 g, thinly sliced): Raw cabbage gives this bowl a satisfying crunch that cooked vegetables can't deliver.
- Tomato (1 medium, diced): A ripe tomato in season makes all the difference, but out of season, you can substitute with halved cherry tomatoes for more concentrated flavor.
- Ripe avocado (1, sliced): Add this just before serving or it'll oxidize and turn an uninviting gray.
- Balsamic vinegar (2 tbsp): The acidity here wakes up every element in the bowl.
- Dijon mustard (1/2 tsp): This emulsifies the dressing and adds a subtle sophistication you might not detect but will miss if it's gone.
Instructions
- Blanch the green vegetables:
- Bring salted water to a rolling boil, then slide in the broccoli and asparagus for 2 to 3 minutes until they turn bright green and tender-crisp. The sound of them hitting the water should turn to a gentle simmer immediately, and you'll know they're done when they yield slightly to a fork but still snap.
- Cook the shrimp to golden perfection:
- Heat your oil over medium until it shimmers, season the shrimp generously, then lay them flat in the pan without crowding. Let them sit for 2 to 3 minutes per side, resisting the urge to fiddle with them, and they'll develop a slight golden crust while staying tender inside.
- Build the dressing:
- Whisk balsamic vinegar with extra virgin oil, mustard, salt and pepper in a small bowl until it tastes balanced on your tongue, tangy but rounded by the oil and mustard.
- Assemble the bowls:
- Divide the cooled quinoa between two bowls as your base, then arrange each element in its own section like a painter's palette, keeping colors adjacent for visual impact. The shrimp goes where you want it most visible, the raw cabbage and tomato fill gaps, and the avocado goes last.
- Finish and serve:
- Drizzle the dressing over everything just before eating so the vegetables stay crisp and nothing gets soggy.
Save There was an evening when my mom came over and watched me assemble these bowls, and she said they looked too pretty to eat. We sat down and proved her wrong, and I realized this dish had somehow crossed over from being nutritious into being genuinely comforting.
The Secret to Shrimp That Doesn't Disappoint
The shrimp are where most people stumble, either cooking them into rubber or leaving them slightly undercooked. What I've learned is that medium heat and patience are the real ingredients here. You're aiming for that moment when they've just turned pink throughout and the edges start to curl slightly, which takes roughly 3 minutes per side depending on your stove. The second you see that color change spreading through from the outside in, you're done.
Why This Dressing Matters More Than You'd Think
I used to make these bowls with whatever dressing was in my fridge, and they were fine, but the balsamic version is the one that made me want them again. The vinegar provides enough acidity to brighten every vegetable without drowning them, and the Dijon mustard does something subtle that keeps everything tasting coherent. It's the difference between a bowl of healthy food and something you actually crave.
Make It Your Own
This bowl is a platform, not a prescription. I've made it with tofu when I'm avoiding shrimp, added roasted chickpeas for extra protein and earthiness, and tossed in fresh herbs like cilantro or dill when I have them on hand. The core principle stays the same: bright colors, varied textures, and a dressing that brings everything together.
- Pumpkin seeds or toasted almonds add a satisfying crunch that elevates every bite.
- A handful of fresh herbs like cilantro or mint can shift the whole mood of the bowl.
- If shrimp isn't your thing, roasted chickpeas, baked tofu, or even grilled chicken work beautifully.
Save This bowl has become the meal I make when I want to feel good without thinking too hard about it. It's simple enough for a solo weeknight dinner, pretty enough to serve friends, and satisfying enough that you won't be hungry an hour later.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, you can prepare the quinoa and vegetables up to 3 days ahead. Store components separately in airtight containers and assemble when ready to serve. Add the dressing just before eating to keep everything fresh.
- → What vegetables work best in this bowl?
Broccoli, asparagus, red cabbage, and tomato provide great variety in texture and color. You can substitute bell peppers, snap peas, shredded carrots, or roasted sweet potato based on what's in season.
- → How do I properly blanch the vegetables?
Bring salted water to a rolling boil, add vegetables, and cook for 2-3 minutes until just tender. Immediately transfer to an ice bath or run under cold water to stop the cooking process and preserve that bright green color.
- → Can I use other proteins instead of shrimp?
Absolutely. Grilled chicken breast, pan-seared salmon, or roasted chickpeas work wonderfully. For a plant-based version, try marinated tofu or tempeh. Adjust cooking times accordingly.
- → Is quinoa necessary or can I use other grains?
Quinoa provides a complete protein and fluffy texture, but brown rice, farro, or cauliflower rice make excellent alternatives. Cook your chosen grain according to package directions before assembling.