Ingredients:

  • 1 cup White Quinoa (must be rinsed well before cooking)
  • 1 ¾ cups Vegetable or Chicken Stock
  • 2 medium Limes (zest of one, juice of both)
  • ½ cup (packed) Fresh Cilantro, finely chopped
  • ½ teaspoon Kosher Salt
  • 1 lb Large Shrimp, peeled and deveined, tails removed
  • 1 ½ tablespoons Olive Oil (or Rapeseed Oil)
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Chili Powder (mild or hot)
  • Salt and Black Pepper, to taste
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 cup Frozen Sweet Corn, thawed
  • 1 large Avocado, diced
  • ¼ cup Red Onion, thinly sliced
  • 2 tablespoons Cotija Cheese (optional), crumbled (or use Feta)

Instructions:

  1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for 30 seconds to remove saponin, which causes bitterness.
  2. Cook the Quinoa: Combine the rinsed quinoa and stock (or water) in a saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes, or until all liquid is absorbed.
  3. Fluff and Season: Remove the pan from the heat and let it steam, covered, for 5 minutes. Fluff the quinoa gently with a fork.
  4. Incorporate Lime and Cilantro: Stir in the lime zest, lime juice (from both limes), chopped cilantro, and salt. Set aside, keeping warm.
  5. Marinate (Quick Seasoning): Pat the shrimp dry. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, smoked paprika, cumin, chili powder, salt, and black pepper.
  6. Heat the Pan: Heat the remaining ½ tablespoon of oil in the large skillet over medium-high heat until shimmering.
  7. Sear the Shrimp: Add the seasoned shrimp to the hot pan in a single layer (work in two batches if necessary to avoid overcrowding). Cook for 2–3 minutes per side until pink, opaque, and slightly charred edges begin to form. Avoid overcooking.
  8. Rest: Remove the shrimp from the pan and set aside.
  9. Build the Base: Divide the Cilantro Lime Quinoa evenly among the four serving bowls.
  10. Add Cold Components: Arrange the drained black beans and thawed corn around the quinoa.
  11. Top with Protein: Divide the cooked chili-spiced shrimp equally and place it over the quinoa base.
  12. Garnish: Finish each bowl with diced avocado, thinly sliced red onion, and a crumble of cotija cheese (if using). Serve immediately.