Quinoa Bowls: a customizable, protein-packed meal

As it so happens, many standard 'bowl' dishes don't top the list of healthy meals. Teriyaki bowls, burrito bowls, bread bowls— you get the idea. But have you ever had a quinoa bowl?

If this week's trip to California has taught me anything, it's that my cousin Jacqueline is a killer cook and that I'm a huge fan of these hearty bowls. It's a very simple concept: the dish is primarily made up of filling, protein-rich quinoa and the rest is comprised of various toppings (such as veggies, protein, and spices) to add additional nutrients and flavor. It's kind of like self-serve fro-yo's savory, wholesome counterpart. 

There are endless ways in which to create a quinoa bowl, but I must say, Jacqueline's shrimp, veggie, and avocado combo was out of this world. No ingredient overpowered the flavor of another, and the meal didn't feel too heavy since she opted for seafood over a heftier source of protein. 

To make Jacqueline's shrimp, veggie, and avocado quinoa bowl, you'll need: (serves 3-4)

- 1 cup uncooked red quinoa (can be subbed with white or black quinoa)

- 10 oz bag of shrimp (amounts to around 20 pieces)

- Handful of cherry tomatoes 

- 1/4 of a medium-size onion

- 1 avocado

- 2 handfuls of mixed greens (can add more, if desired)

- Juice of half a lemon

- Salt and pepper, to taste 

Rinse the cherry tomatoes and mixed greens (if not already pre-washed). Set aside the greens and proceed to cut the tomatoes into halves. Slice up the avocado and chop up the onion, then set all aside. 

Pour two cups of water into a large pot over the stove. Let the water come to a boil and pour in the quinoa, then bring the heat down to a simmer. Let sit for 15 minutes or until the quinoa is soft and all the water has evaporated. 

In a pan, sauté the shrimp in a bit of olive oil (if you choose to buy them frozen, let thaw before throwing them on) and cook until lightly charred. Separately, sauté the onions and tomatoes until the onions become a light golden brown, then add in the mixed greens. Cook for a just few more minutes— you don't want to keep the greens on so long that they begin to wilt.  

Once ready, combine the quinoa and sautéed veggies together in a large bowl, squeeze on the lemon juice, sprinkle on a bit of salt and pepper, and mix well. Distribute into separate bowls and garnish each with a few slices of avocado. And there you have it!