# What You Need:
→ Seafood
01 - 7 oz large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste
→ Grains
04 - 1 cup cooked quinoa
→ Vegetables
05 - 1 cup broccoli florets
06 - 1 cup asparagus, trimmed and cut into 2-inch pieces
07 - 1 cup red cabbage, thinly sliced
08 - 1 medium tomato, diced
09 - 1 ripe avocado, sliced
→ Dressing
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon extra virgin olive oil
12 - 1/2 teaspoon Dijon mustard
13 - Salt and pepper to taste
# Directions:
01 - Bring a small pot of salted water to a boil. Blanch broccoli and asparagus for 2-3 minutes until tender and bright green. Drain and rinse under cold water to halt the cooking process.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and fully cooked. Transfer to a plate.
03 - In a small mixing bowl, whisk together balsamic vinegar, 1 tablespoon extra virgin olive oil, Dijon mustard, salt, and pepper until fully combined.
04 - Divide cooked quinoa between two serving bowls. Arrange shrimp, blanched broccoli and asparagus, red cabbage, tomato, and avocado on top in distinct colorful sections.
05 - Drizzle balsamic vinaigrette over assembled bowls. Serve immediately.
