If I am going to eat a salad or a bowl you can bet that that salad or bowl is going to be filled with hearty and filling ingredients. You won’t find any boring spinach or kale only salads over here. I bury those ingredients in my morning super food smoothie! For me, I prefer big chunky vegetables and fiber filled carbs jam packed with flavor that while keeping me satisfied, also are keeping me full.
Recently I was out to dinner with some friends at a restaurant near my home {The Broadway in South Boston for anyone reading this who lives in Boston, MA}. We got a bunch of different items off the menu but one dish that stood out the most to me was the Glow Bowl. Filled with grilled zucchini, quinoa, brussel sprouts, creamy goat cheese and grilled shrimp that we added it was full of different flavors and textures and kept us nice and full throughout the concert we were attending after. I didn’t expect the dish to be warm which was a really nice surprise and it was a very large portion, as it should be for $15!
Over the next few days I found myself craving that Glow Bowl so I headed to the grocery story and picked up all the ingredients {and then some because I wanted more veggies!} and created my own version.
I am happy to say it was just as good as I remembered and easy to make with plenty of leftovers to pack for work lunches for the week. This dish doesn’t even need dressing because the vegetables cook up in oil and seasonings and when warm the goat cheese is all gooey and melty.
Give this recipe a try and make sure to tag me on Instagram at @emilyjgoodman so I can check out what you made! With all the hearty and healthy ingredients packed in this dish you will feel like you are glowing from the inside out!!
- 2 cups cooked quinoa
- Olive oil
- 1 large zucchini
- 1 package of [url href=”https://emilyjgoodman.com/caramelized-lemon-brussel-sprouts/” target=”_blank”]brussel sprouts[/url], approx 10 oz
- 1 8oz package of mushrooms
- 1lb uncooked shrimp
- Pinch of chili peppers
- Fresh lemon
- Fresh parsley and mint, [i]to taste[/i]
- 1/2 cup goat cheese crumbles
- Salt and pepper, [i]to taste[/i]
- Cook the quinoa according to package directions (see instructions to end up with 2 cups cooked). Set aside when done.<br></br>
- Using a mandoline slicer (or a really sharp knife) slice the zucchini into 1/4 inch slices.
- Brush with olive oil, salt and pepper and cook on a grill or in a grill pan over medium high heat for 3-4 minutes each side or until dark grill marks appear.
- Cook the brussel sprouts. I follow [url href=”https://emilyjgoodman.com/caramelized-lemon-brussel-sprouts/” target=”_blank”]this method[/url].
- In a large skillet saute the mushrooms over medium high heat in olive oil until cooked through and golden brown.<br></br>
- Clean the shrimp and season with olive oil, salt, pepper, pinch of red pepper flakes.
- Cook on the grill or in a grill pan over medium high heat for 2 minutes per side until pink and fully cooked through. Squeeze lemon on to finish.<br></br>
- Divide quinoa and vegetables into 4 bowls.
- Top with shrimp, goat cheese, freshly chopped parsley and mint.
- Serve warm.
Emily J. Goodman 
Hi, This looks amazing. I just finished my first round of 21 day fix and am a fan for life! Could you tell me the contain break down for this? Thanks!!!
LikeLike