Shrimp and quinoa power bowl with miso-ginger dressing

Spread the love

An easy lunch or dinner, this quinoa power bowl is packed with protein and fiber to keep you energized for hours. It’s simple to make, delicious to eat, and makes great leftovers, so you can cook once and eat all week long.

two shrimp and quinoa power bowls with edamame, cucumber, red pepper, and spinach on grey background with blue linen

We’ve been on a major grain bowl kick over here. I love any meal that packs everything you need into one bowl because it means fewer dishes! Today’s edition brings some of my favorite flavors of Asian food into one mouthwatering dressing. There’s something about the combination of miso, ginger, and lime that just keeps me coming back for more.

What I love about this grain bowl

  • It’s packed with protein from the edamame, shrimp, and quinoa.
  • This bowl is also filled with fiber-rich veggies, plus you get fiber from quinoa and edamame.
  • The beautiful colors of this bowl not only make it appealing to eat but means it’s packing in lots of phytonutrients, or plant nutrients that have many health benefits.
  • You can prep all of the ingredients ahead of time and just assemble when ready.
  • It’s easily customizable (see below).
  • The dressing. Seriously, it’s so good.

How to chop your veggies for this quinoa power bowl

Sometimes the way you slice your veggies can make all the difference in how a meal tastes. Seriously!

I cut the cucumbers into ribbons by using a vegetable peeler. Here’s a quick tutorial on how to make cucumber ribbons.

Julienned vegetables also add a nice texture, and would be another good way to chop the cucumber. That’s basically a fancy word for really thin strips. Here’s a quick and easy way to julienne.

How to customize your shrimp and quinoa power bowl

45 degreen angle of shrimp and quinoa power bowl on grey background with blue linen

As with most grain bowl recipes, you really can customize it to your liking.

want to make it vegan or vegetarian?

Skip the shrimp and double the edamame or add baked tofu. To make the dressing vegan, you can use (vegan) brown sugar instead of honey.

don’t have quinoa?

Brown or black rice would work well here instead. Or, really any of your favorite whole grains.

add more or different veggies

You can use any green you like if you don’t have spinach. This bowl would also be delicious with shredded carrots, chopped purple or green cabbage, or raw or slightly cooked zucchini noodles.

add fresh herbs
two shrimp and quinoa power bowls on grey background

Fresh chopped mint, basil, or cilantro (if you like it) would bump up the fresh flavor here, too.

More healthy power bowls

Wheat berry and caprese grain bowl

Lemony shaved asparagus, feta, and farro salad

Did you make the shrimp and quinoa power bowl?

Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!

Yield: 4 bowls

Shrimp and Quinoa Power Bowl with Miso-Ginger Dressing

white bowl with shrimp quinoa, edamame, red pepper, cucumber on grey background

This healthy quinoa power bowl is packed with all that you need for a balanced meal all in one dish.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Bowl

  • 1 cup uncooked quinoa, rinsed
  • 4 cups baby spinach
  • 1 cup frozen edamame, cooked
  • 1 lb large shrimp (16-20 ct)
  • 1 tsp olive oil
  • Juice of half a lime
  • 1 tsp low-sodium soy sauce
  • 1 bell pepper
  • 1 English cucumber or 2-3 baby cucumbers

Miso-ginger dressing

  • 1 Tbsp white miso
  • Juice + zest of 1 lime
  • 1/4 cup olive oil
  • 1 Tbsp sesame oil
  • 1 Tbsp unseasoned rice vinegar
  • 1 tsp honey or brown sugar
  • 1-inch ginger, finely grated
  • 1 garlic clove, finely grated


  1. Cook the quinoa: Add quinoa + 2 cups of water to a pot and bring to a boil. Reduce heat to simmer, stirring occasionally until no water remains. Fluff with a fork.
  2. Cook the shrimp: peel and devein shrimp. Toss with lime juice, soy sauce, and olive oil. Add to sauté pan and cook until shrimp is pink, approximately 3-5 minutes.
  3. Chop the veggies: slice bell pepper. Slice cucumber either into rounds, julienned, or with a vegetable peeler to make ribbons.
  4. Make the dressing: whisk together all ingredients and set aside.
  5. Assemble the bowl: Place quinoa and baby spinach in the bowl. Top with vegetables, shrimp, and edamame. Toss with dressing.


This salad stores well in the fridge, undressed, for up to 3 days, so you can make ahead and then toss with the dressing when you're ready to eat.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 616Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCarbohydrates: 61gFiber: 8gProtein: 39g

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.