The Kitchen · GLOW Bowls
Lemon Shrimp & Quinoa Bowl
From The Kitchen · a build-a-bowl lunch
Shrimp cooks in just a few minutes, making this one of my favorite quick lunches. Fresh herbs and lemon keep everything tasting light and bright.
Scale
Ingredients
- Base: 1 cup cooked farro
- Vegetables: grilled zucchini, roasted eggplant, cherry tomatoes, baby spinach
- Protein: 10–12 garlic-lemon shrimp
- Finish: fresh basil, Parmesan shavings, Lemon Herb Vinaigrette
- Prefer no grain? Use cauliflower rice instead.
Method
- Sauté the shrimp with olive oil, garlic and lemon until just cooked.
- Assemble the bowls with quinoa, vegetables and shrimp.
- Finish with basil, Parmesan and the dressing.
Gina's tip
This bowl is wonderful served warm or chilled.
Coach's Note
Shrimp cooks in the time it takes to assemble the rest. When you want something that feels special on a weeknight, this is it.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina