Introduction
Are you looking for a healthy and delicious meal? This Shrimp Quinoa Bowl with Lemon Tahini is perfect. It is full of flavor and good for you. You will love how easy it is to make and how fresh it tastes.
Why Make This Recipe
This Shrimp Quinoa Bowl with Lemon Tahini is a great choice. It has bright, fresh flavors. The meal is packed with protein, healthy fats, and vitamins. It is quick and easy to prepare, perfect for busy weeknights. This dish is also gluten-free and dairy-free. You can change it to fit your taste.
How to Make Shrimp Quinoa Bowl with Lemon Tahini
Making this bowl is simple. You cook quinoa, make a lemon tahini dressing, and cook shrimp. Then, you put it all together with fresh vegetables. This creates a satisfying and flavorful meal.
Ingredients of : Shrimp Quinoa Bowl with Lemon Tahini
For the Lemon Tahini Dressing
- Tahini
- Fresh Lemon Juice
- Garlic, minced
- Water
- Salt and Black Pepper
For the Quinoa Bowl
- Shrimp, fresh or thawed
- Quinoa, cooked
- Cherry Tomatoes, halved
- Cucumber, diced
- Red Onion, thinly sliced
- Fresh Parsley or Cilantro, chopped
- Olive Oil
- Salt and Black Pepper
Directions of : Shrimp Quinoa Bowl with Lemon Tahini
Step 1: Cook the Quinoa
First, rinse the quinoa well under cold water. Next, combine quinoa with water or broth in a pot. Bring it to a boil. Then, lower the heat, cover, and simmer. Cook until all liquid is taken in. Fluff it with a fork and set aside.
Step 2: Prepare the Lemon Tahini Dressing
In a small bowl, mix tahini, lemon juice, minced garlic, salt, and pepper. Add water slowly, one tablespoon at a time. Whisk until the dressing is creamy and pourable. Taste and add more seasoning if needed.
Step 3: Cook the Shrimp
Pat the shrimp dry with paper towels. Season them lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side. Cook until they are pink and not clear. Do not crowd the pan. Cook in small amounts if needed.
Step 4: Assemble Your Shrimp Quinoa Bowl
Divide the cooked quinoa into serving bowls. Place the cooked shrimp, halved cherry tomatoes, diced cucumber, and sliced red onion over the quinoa. Pour a good amount of the Lemon Tahini Dressing over everything. Garnish with fresh parsley or cilantro.
How to Serve Shrimp Quinoa Bowl with Lemon Tahini
This Shrimp Quinoa Bowl with Lemon Tahini is a complete meal on its own. You can also serve it with warm pita bread. This is great for dipping up extra dressing. A simple green salad on the side adds more texture. For a larger meal, serve smaller portions with hummus and olives.
How to Store Shrimp Quinoa Bowl with Lemon Tahini
You can store cooked quinoa, shrimp, and dressing separately in airtight containers in the refrigerator for up to 3-4 days. Store fresh vegetables separately too. Assemble the bowl just before eating.
Tips to Make Shrimp Quinoa Bowl with Lemon Tahini
Do not overcook the shrimp. Overcooked shrimp become tough. Rinse your quinoa well. This removes a bitter coating. Feel free to use different vegetables like spinach or bell peppers. Cook larger amounts of quinoa and dressing for easy meal prep. Use fresh, good quality ingredients for the best taste. Always taste and adjust seasonings as you cook.
Variation
Spicy Shrimp Quinoa Bowl
Add a little bit of red pepper flakes to the shrimp while cooking. Or, add a dash of sriracha to the Lemon Tahini Dressing for a spicy kick.
Herbaceous Quinoa Bowl
Mix fresh dill, mint, or oregano into the dressing. You can also use them as a garnish.
Roasted Vegetable Addition
Roast some broccoli, zucchini, or sweet potato pieces. Add them to the bowl for more flavor and nutrients.
Protein Swap
Instead of shrimp, use grilled chicken, chickpeas, or salmon.
FAQs
Q1: Can I make the Lemon Tahini Dressing ahead of time?
A1: Yes. You can make the Lemon Tahini Dressing 3-4 days ahead of time. Keep it in a sealed container in the refrigerator. You might need to add a little water and whisk it again before serving, as it can get thicker in the fridge.
Q2: What kind of quinoa should I use for this Shrimp Quinoa Bowl?
A2: Any type of quinoa works well. White, red, black, or tri-color quinoa are all fine. White quinoa is milder and softer. Red and black quinoa have a nuttier taste and are chewier.
Q3: How can I ensure my shrimp are perfectly cooked and not rubbery?
A3: Cook shrimp over medium-high heat for about 2-3 minutes per side. They should turn pink and not be clear. Take them off the heat right away. They will keep cooking a little from the heat they hold.
Vibrant Shrimp Quinoa Bowl with Zesty Lemon Tahini
Equipment
- Saucepan
- Small bowl
- Whisk
- Large skillet
- Paper towels
- Serving bowls
- Fork
Ingredients
For the Lemon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic small, minced
- 2-4 tablespoons water as needed for desired consistency
- salt Pinch of
- black pepper Pinch of
For the Quinoa Bowl:
- 1 pound large shrimp peeled and deveined, fresh or thawed
- 1 cup quinoa cooked according to package directions (yields about 3 cups cooked)
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 2 tablespoons fresh parsley or cilantro chopped (for garnish)
- 1 tablespoon olive oil
- Salt to taste
- black pepper to taste
Instructions
Cook the Quinoa
- Rinse quinoa, combine with water in a saucepan, bring to a boil, then simmer covered for 15 minutes. Let stand for 5 minutes, then fluff.
Prepare the Lemon Tahini Dressing
- Whisk tahini, lemon juice, minced garlic, salt, and pepper in a small bowl. Gradually add water until smooth and pourable, then adjust seasonings.
Cook the Shrimp
- Pat shrimp dry, season with salt and pepper. Heat olive oil in a skillet, add shrimp in a single layer, and cook 2-3 minutes per side until pink and opaque.
Assemble Your Bowls
- Divide cooked quinoa among serving bowls, then arrange cooked shrimp, halved cherry tomatoes, diced cucumber, and thinly sliced red onion over the quinoa.
Drizzle and Garnish
- Generously drizzle the lemon tahini dressing over each bowl and garnish with fresh chopped parsley or cilantro before serving.