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A vibrant shrimp quinoa bowl drizzled with lemon tahini dressing

Classic Shrimp Quinoa Bowl with Lemon Tahini

This delightful Classic Shrimp Quinoa Bowl with Lemon Tahini offers a vibrant and healthy meal. Featuring perfectly cooked shrimp and fluffy quinoa, it's brightened by a zesty lemon tahini dressing and fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 bowls
Calories 450 kcal

Equipment

  • Fine-mesh sieve
  • Saucepan

Ingredients
  

For the Quinoa

  • 1 cup Quinoa uncooked

For the Shrimp

  • 1 pound Large raw shrimp peeled and deveined (21–25 shrimp per pound)
  • 2 tablespoons Extra-virgin olive oil
  • 2 cloves Garlic minced
  • ½ teaspoon Ground cumin optional
  • ½ teaspoon Paprika smoked if desired
  • Salt & freshly ground black pepper to taste

For the Lemon Tahini Dressing

  • ¼ cup Tahini smooth and well-stirred
  • 3 Tbsp Juice of 1 large lemon about plus zest for garnish
  • 2–3 Tbsp Water to loosen the sauce
  • 1 teaspoon Honey or maple syrup optional

For Serving

  • 2 Tbsp Fresh parsley or cilantro chopped
  • ¼ cup Red onion thinly sliced
  • ½ cup Cherry tomatoes halved
  • ½ cup Cucumber diced
  • 1 medium Avocado sliced
  • 1 Tbsp Toasted pumpkin seeds or slivered almonds

Instructions
 

Cook Quinoa

  • Rinse quinoa under cold water in a fine-mesh sieve until it runs clear; then transfer it to a saucepan.
  • Add 2 cups of water and a pinch of salt to the saucepan with the quinoa.

Notes

For extra flavor, consider toasting the quinoa before adding water. You can also customize your bowl with other vegetables like bell peppers or spinach.