Shrimp Quinoa Power Bowl Recipe
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This Shrimp Quinoa Power Bowl is one of my favorite quick meals when I’m craving something fresh and satisfying without spending too much time in the kitchen. It’s one of those dishes that feels wholesome and flavorful, but the prep time is super easy—just 10 minutes, and you’re on your way to a filling meal. The quinoa cooked in chicken bone broth gives it a rich flavor, while the shrimp is seasoned with za’atar, adding a fun twist. Plus, that creamy sour cream sauce on top really brings everything together, making each bite feel like a treat. It’s the perfect balance of healthy and delicious!
Why You’ll Love This Shrimp Quinoa Power Bowl Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, perfect for busy weeknights when you want something fast but satisfying.
- Packed with Flavor: The za’atar seasoning on the shrimp adds a unique, bold taste that pairs perfectly with the creamy sour cream sauce.
- Healthy and Filling: With protein-packed shrimp, fiber-rich quinoa, and fresh veggies, this bowl is both nutritious and hearty.
- One Pot Cooking: Everything is cooked in one skillet and one pot, making cleanup a breeze.
- Versatile for Meal Prep: It’s easy to make ahead and the leftovers taste just as good, making it perfect for meal prepping.
Ingredients Needed To Make This Shrimp Quinoa Power Bowl Recipe
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Quinoa
- Chicken bone broth
- Himalayan salt
- Cumin
- Smoked paprika
- Shrimp, cleaned
- Za’atar seasoning
- Olive oil
- Sour cream or plain Greek yogurt
- Lime
- Hot sauce
- Baby spinach
- Tomato, diced
- Feta or goat cheese, crumbled
How To Make This Shrimp Quinoa Power Bowl Recipe
- Prepare the Sour Cream Sauce: Mix the sour cream (or Greek yogurt), lime juice, cumin, hot sauce, and salt in a bowl and set it aside to blend the flavors.
- Cook the Quinoa: Cook the quinoa with broth, salt, cumin, and smoked paprika until the liquid is absorbed and the quinoa is tender. Let it rest.
- Cook the Shrimp: Season the shrimp and cook them in a skillet with olive oil until they’re fully cooked.
- Assemble the Salad: Place cooked quinoa on each plate, top with spinach, diced tomato, cheese, and shrimp, then drizzle with the sour cream sauce.
- Enjoy!: Serve the dish and enjoy!
Commonly Asked Questions
Can I make this recipe ahead of time?
Yes, you can definitely prepare some elements ahead of time. You can cook the quinoa and shrimp in advance, and store them in the fridge. Just make sure to assemble the salad and drizzle the sauce on top when you’re ready to serve to keep everything fresh.
What can I use instead of chicken bone broth for the quinoa?
If you don’t have chicken bone broth, you can substitute it with vegetable broth, regular chicken broth, or even water. The broth just adds a little extra flavor, so feel free to swap it with whatever you have on hand.
How can I make the sour cream sauce spicier?
If you like a bit more heat, you can add extra hot sauce or even a pinch of cayenne pepper to the sauce. It’s all about adjusting the spice level to your taste!
Can I use a different protein instead of shrimp?
Absolutely! You could easily swap shrimp for grilled chicken, tofu, or even a plant-based protein if you prefer. Just be sure to season it well to match the flavor profile.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. You can keep the quinoa and shrimp separate from the salad to maintain freshness. The sour cream sauce can be stored separately as well.
Can I freeze this dish?
It’s not ideal to freeze the salad, as the fresh ingredients like spinach and tomato won’t hold up well after freezing. However, you can freeze the cooked quinoa and shrimp separately for a quick meal later on. Just reheat and assemble fresh when you’re ready to enjoy.
Shrimp Quinoa Power Bowl Recipe
Equipment
- Medium stock pot
- Measuring spoons and cups
- Stirring spoon
- Knife (for dicing tomato)
Ingredients
Quinoa:
- 1 cup quinoa
- 2 cups chicken bone broth
- Pinch of Himalayan salt
- ½ tsp cumin
- ¼ tsp smoked paprika
Shrimp:
- 1 lb shrimp cleaned
- Pinch of Himalayan salt
- 1 tbsp za’atar seasoning
- 1 tbsp olive oil for cooking
Sour Cream Sauce:
- 1 cup sour cream or plain Greek yogurt
- 1 lime juiced
- 1 ½ tsp cumin
- 1 tsp hot sauce
- Pinch of Himalayan salt
Salad Assembly:
- Baby spinach
- 1 tomato diced
- Feta or goat cheese crumbled
Instructions
Prepare the Sour Cream Sauce:
- In a bowl, combine sour cream (or Greek yogurt), lime juice, cumin, hot sauce, and a pinch of Himalayan salt. Mix well and set aside to allow the flavors to blend.
Cook the Quinoa:
- In a medium-sized stock pot, add quinoa, chicken bone broth, Himalayan salt, cumin, and smoked paprika. Cook over medium/low heat for 15-20 minutes, until the liquid is mostly absorbed and the quinoa is tender. Cover the pot with a lid, turn off the heat, and let it rest for 5 minutes.
Cook the Shrimp:
- Clean the shrimp and season with Himalayan salt and za’atar seasoning. Heat a large skillet over medium heat, and add olive oil. Add the shrimp to the skillet and cook each side for about 3-4 minutes, until the shrimp reaches an internal temperature of 145°F.
Assemble the Salad:
- On each plate, place a portion of cooked quinoa. Top with baby spinach, diced tomato, feta or goat cheese, and cooked shrimp. Drizzle with the prepared sour cream sauce.
- Enjoy!
Nutrition
I absolutely love how this Shrimp Quinoa Power Bowl is a quick and satisfying meal that’s packed with flavor. It’s the perfect balance of protein, veggies, and a creamy kick from the sour cream sauce. Whether you’re meal prepping for the week or need a fresh dinner idea, this bowl never disappoints. I’m sure it’ll become one of your go-to meals too!
