Ingredients:

  • 1 cup (200 g) Dry Quinoa (white or tricolour)
  • 2 cups (475 ml) Cold Water or Low-Sodium Chicken/Vegetable Stock
  • ½ teaspoon (3 g) Fine Sea Salt
  • 1 lb (450 g) Large Shrimp (peeled, deveined, tails removed)
  • 2 tablespoons (30 ml) Olive Oil (divided, 1 tbsp for marinade, 1 tbsp for searing)
  • Zest and Juice of 1 large Lemon
  • 2 cloves Garlic, minced
  • ½ teaspoon Dried Chili Flakes
  • ¼ teaspoon Salt
  • ⅛ teaspoon Black Pepper
  • 1 large Avocado, diced
  • 1 cup (150 g) Cherry Tomatoes, halved
  • 1 small Cucumber (about 150 g), diced
  • ¼ cup (40 g) Red Onion, very thinly sliced
  • ¼ cup (10 g) Fresh Coriander (Cilantro) or Flat-leaf Parsley, roughly chopped
  • 3 tablespoons (45 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 1 tablespoon (15 ml) Fresh Lemon Juice (for vinaigrette)
  • 1 teaspoon (5 ml) Honey or Agave Nectar (for balance)
  • Pinch of Salt and Pepper (for vinaigrette)

Instructions:

  1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse under cold running water for 1-2 minutes until the water runs clear. This is crucial to remove saponins and prevent bitterness.
  2. Cook Quinoa: Combine rinsed quinoa, water/stock, and salt in a saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes.
  3. Rest Quinoa: Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff gently with a fork and set aside.
  4. Marinate Shrimp: While the quinoa cooks, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic, chili flakes, salt, and pepper in a medium bowl. Toss well and let marinate for 10 minutes.
  5. Prepare Vinaigrette: In a small bowl, whisk together the ingredients for the finishing vinaigrette (Extra Virgin Olive Oil, lemon juice, honey, salt, pepper). Set aside.
  6. Sear the Shrimp: Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Add the marinated shrimp in a single layer (cook in batches if necessary).
  7. Cook Until Pink: Sear for 2-3 minutes per side until the shrimp are opaque pink and lightly curled. Remove immediately from the pan and set aside.
  8. Assemble the Bowls: Divide the warm, fluffy quinoa among four serving bowls. Arrange the diced avocado, cherry tomatoes, cucumber, and red onion over the quinoa. Place the seared lemon-chili shrimp atop the vegetable mixture. Drizzle the finishing vinaigrette over the entire bowl and garnish generously with fresh coriander or parsley. Serve immediately.