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Lobster & Veggie Quinoa Bowl
Gluten-Free

Lobster & Veggie Quinoa Bowl

By:Larry's Catch 4.81(21 reviews)

Fresh lobster quinoa bowl with lemon dressing — light, vibrant, and packed with coastal flavour for a healthy, satisfying meal.

TIME
TIME
20 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Easy
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Ingredients

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  • 1 lb Atlantic lobster meat, cooked and chopped
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper, diced
  • 1 avocado, sliced
  • 2 cups fresh spinach or mixed greens
  • 1/4 cup fresh herbs (parsley, cilantro, or basil), chopped
  • Lemon wedges, for serving
  • 3 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for about 15 minutes until quinoa is tender and liquid is absorbed.
  3. Remove from heat, fluff quinoa with a fork, and set aside to cool slightly.
  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  5. Arrange cooked quinoa as the base in a large serving bowl.
  6. Add spinach or mixed greens, cherry tomatoes, cucumber, bell pepper, and avocado around the bowl.
  7. Top with chopped cooked lobster meat and sprinkle with fresh herbs.
  8. Drizzle dressing over just before serving and add lemon wedges on the side.

Nutrition Values

Per serving (200 g)
  • Calories: ~480 kcal
  • Protein: ~32 g
  • Total Fat: ~20 g
  • Saturated Fat: ~3 g
  • Carbohydrates: ~42 g
  • Sugar: ~4 g
  • Fiber: ~7 g
  • Sodium: ~420 mg
  • Cholesterol: ~95 mg
  • Omega-3 Fatty Acids: ~300–500 mg

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