Quinoa and Shrimp Bowl

January 4, 2019


Feeding 2 adults and a toddler 


  • Shrimp, ¾ pound 
  • Quinoa, 1 cup
  • Onion, 3/4 cup diced
  • Mushroom, 3/4 cup diced
  • Cherry Tomatoes, half pint sliced in half
  • Squash, 3/4 cup diced
  • Parmesan Cheese, 3/4 cup or estimated based off liking
  • Avocado, 1 whole diced
  • Butter
  • Salt and Pepper to taste


In a baby cook, steam the broccoli a head of time (or you could cook it a little longer in the dish, Vivienne is just more of a fan of steamed broccoli vs. sautéed). Boil about a half cup of water and add a cup of quinoa. Cover the pan and turn the temperature down to a simmer. The quinoa will be done once it is fluffed up and the water has been fully absorbed. Add a tablespoon of butter to a fry pan and add the onion, mushroom, and squash. Add salt and pepper and stir the vegetables until they are soft/translucent. In the meantime, take the tails off the shrimp (I got already cooked large shrimp from Sprouts) and cut it up (about 4 pieces from one). Add the shrimp to the pan and stir it into the vegetables, allow it to cook for a short time but not long enough to overcook the shrimp. Stir in the cherry tomatoes, quinoa, and parmesan cheese and any additional butter needed to keep the food from burning. Add the avocado and any additional parmesan cheese at the end, once everything has been mixed together. The avocado can stay cool, so just casually mix it in. Try to find a perfectly ripe avocado so it doesn’t become creamy in the mixture. Serve and enjoy! 

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xoxo, Lola