Garlic Shrimp & Avocado Quinoa Bowl

Seared garlic shrimp, blistered cherry tomatoes, and creamy avocado over fluffy quinoa, tossed with red onion, parsley, and a lemon-Dijon dressing. This bowl is built around contrast: warm, garlicky shrimp and jammy roasted tomatoes against cool avocado, sharp red onion, and a bright dressing. The tomatoes roast while the quinoa cooks, and the shrimp take only a few minutes in the pan, so everything finishes together. The dressing is a quick whisk of lemon, Dijon, and olive oil with a spoonful of yogurt for creaminess.

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