This Asian-inspired healthy quinoa Buddha bowl with shrimps, avocado, and balsamic vinegar sauce can easily win your heart with its brightness in taste, colors, and textures. The mix of soy sauce, balsamic vinegar, and olive oil gives the quinoa Buddha bowl its unique fusion of flavors. What more could be said? It’s healthy, it’s tasty, and very easy to cook! Don’t wait and just try!
Quinoa Buddha bowl with shrimps, avocado and balsamic vinegar sauceCourse: DinnerCuisine: Asian, Japanese, FusionDifficulty: Easy
This Asian-inspired healthy quinoa Buddha bowl with shrimps, avocado, and balsamic vinegar sauce can easily win your heart with its brightness in taste, colors, and textures. It’s healthy, it’s tasty, and very easy to cook! Don’t wait and just try!
- For the bowl
¼ cup quinoa
5 cherry tomatoes
10 large frozen shrimps, thawed
½ medium ripe avocado, diced
1 cup arugula
0,5 tablespoon olive oil
Soy sauce to taste
Lemon to taste
- For the Balsamic vinegar sauce
1 tablespoon balsamic vinegar
1 teaspoon olive oil
- Cook the ¼ cup quinoa according to the instruction on the package. Wash the quinoa several times before cooking so it doesn’t taste bitter.
- Mix 1 tbsp balsamic vinegar and 1 tsp olive oil together in a separate bowl. Mix the quinoa and the sauce together.
- Thaw the 10 frozen shrimps. Peel off the shell, if needed. Heat a frying pan with 0,5 tbsp olive oil over medium heat. Fry the shrimps, adding soy sauce to taste, until tender.
- Cut 5 cherry tomatoes in half. Dice ½ avocado. Cut the lemon in quarters to squeeze it into the bowl, if desired.
- Combine the bowl in order: place the quinoa, the vegetables, and the shrimps into the bowl, decorate with arugula, and the lemon quarter.
- Percent Daily Values are based on a 2,000calorie diet. Your daily values may be higher or lower depending on your calorie needs. The Nutritional Values provided are estimates only and may vary based on the preparation method.