Pesto Shrimp Quinoa Bowl
A quick and vibrant bowl featuring succulent shrimp, tender zucchini, and juicy cherry tomatoes over quinoa. Tossed in aromatic basil pesto for a satisfying, nutrient-dense lunch.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Batch-cook your quinoa at the start of the week. Having it ready in the fridge turns this into a 10-minute meal.
Do these three things first
- 1Prep medium zucchini (diced)
- 2Cook or warm any pre-cooked grain before assembly
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Heat a splash of olive oil in…
- 01
Heat a splash of olive oil in…
Heat a splash of olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 3 to 4 minutes until lightly browned and slightly tender.
Look for: lightly browned and slightly tender
Tap card to mark done - 02
Season the shrimp with a generous pinch…
Season the shrimp with a generous pinch of salt, black pepper, and your favorite Italian dried herbs.
Tap card to mark done - 03
Add the seasoned shrimp and halved cherry…
Add the seasoned shrimp and halved cherry tomatoes to the skillet. Cook for another 3 to 4 minutes, stirring frequently, until the tomatoes begin to blister and the shrimp turn pink and opaque.
Look for: the tomatoes begin to blister and the shrimp turn pink and opaque
Tap card to mark done - 04
Reduce the heat to low
Reduce the heat to low. Add the cooked quinoa and pesto directly into the skillet.
Tap card to mark done - 05
Toss everything together gently until the quinoa…
Toss everything together gently until the quinoa is warmed through and evenly coated in the pesto.
Look for: the quinoa is warmed through and evenly coated in the pesto
Tap card to mark done - 06
Divide into two bowls and serve immediately
Divide into two bowls and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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