Nutrition

INSTRUCTIONS:

1. Cook the Quinoa: Rinse 3 tablespoons of quinoa under cold water and cook according to package instructions (usually 1 part quinoa to 2 parts water). This will take about 15 minutes. Fluff and set aside.
2. Prepare the Shrimp: Heat 1/2 tablespoon olive oil in a skillet over medium heat. Season shrimp with garlic powder, salt, and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove from heat.
3. Assemble the Bowl: Place 1 cup of arugula in a bowl. Layer with quinoa, cherry tomatoes, diced avocado, and shrimp. Sprinkle with lemon zest and squeeze fresh lemon juice over the top.
4. Optional Vinaigrette: Whisk together olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper. Drizzle over the bowl as desired.
   

This high-protein Buddha bowl is the perfect combination of convenience and nutrition. Packed with over 30 grams of protein from shrimp, it’s a fantastic meal for muscle recovery or a post-workout boost. The quinoa provides complex carbohydrates for sustained energy, while avocado delivers healthy fats to keep you feeling full and satisfied. Fresh arugula and zesty lemon add a refreshing twist, making this bowl both light and flavorful.

Note: To save time, you can use pre-cooked quinoa, which only needs a quick reheat in the microwave. The shrimp can also be swapped out for other protein sources like grilled chicken, turkey, or fish, allowing you to customize the bowl to your preferences or whatever you have on hand. Whether you’re meal prepping or whipping up a quick dinner, this recipe offers a balanced, nutrient-dense option in under 20 minutes!