Vibrant Shrimp Quinoa Bowl with Zesty Lemon Tahini
This vibrant and healthy bowl features succulent shrimp, fluffy quinoa, and fresh vegetables, all brought together with a bright and creamy lemon tahini dressing. It's a perfect meal for a light and flavorful lunch or dinner.
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.
Notes
Adjust the amount of water in the tahini dressing to achieve your desired consistency. Be careful not to overcook the shrimp, as they can become tough.