Citrus Shrimp Quinoa Bowl – Protein-Packed Lunch Recipe
This Citrus Shrimp Quinoa Bowl is a protein-packed, refreshing meal perfect for lunch or a light dinner. Featuring juicy segments of grapefruit and orange, tender seared shrimp, and nutrient-rich quinoa, it provides a satisfying combination of flavors and textures that keep you full and energized. Ideal for meal prep, this healthy bowl combines wholesome ingredients with a zesty homemade citrus dressing to brighten up your mealtime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 portions
- Category: Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Low Fat
Ingredients
Shrimp and Quinoa
- 200 g prawns, peeled
- 120 g quinoa
- 240 ml water (to cook quinoa)
Salad and Greens
- 200 g salad mix (about 4-5 handfuls)
- 50 g rocket leaves (arugula)
Citrus Fruits
- 1 grapefruit
- 1 orange
Dressing
- 2 tbsp olive oil
- Salt and pepper, to taste
- Chili (optional)
Instructions
- Prepare the quinoa: Rinse the quinoa with hot water thoroughly. In a pot, bring 240 ml of water to a boil, add the quinoa, then reduce to a simmer and cook for 12–15 minutes until the water is absorbed. Remove the pot from heat and let the quinoa rest, covered, for 5 minutes.
- Segment the citrus fruits: Using a sharp knife, peel the orange and grapefruit carefully, removing all the white pith. Cut out each segment by slicing between the membranes and collect the segments in a bowl. Reserve the juice by squeezing any remaining membranes over the bowl.
- Cook the shrimp: Heat 1 teaspoon of olive oil in a pan over high heat. Add the peeled prawns and sear them for 2–3 minutes until cooked through and slightly charred on the outside. Season with salt and pepper to taste.
- Make the citrus dressing: In a small bowl, combine the collected citrus juice with 1 teaspoon olive oil, salt, pepper, and optional chili to taste. Whisk to blend all ingredients well.
- Assemble the bowl: In a salad bowl, place the cooked quinoa as the base. Top with the salad mix and rocket leaves. Add the cooked shrimp and citrus segments on top. Drizzle the citrus dressing evenly over the bowl just before serving.
Notes
- Meal prep tip: Store salad ingredients separately and combine with quinoa, shrimp, and dressing only before serving to maintain freshness.
- Variation: Add sliced avocado or toasted almonds for extra creaminess and crunch.
- Storage: Keep the assembled bowl in an airtight container in the refrigerator and consume within 1–2 days for best quality.
