Ingredients:

  • 1 cup Quinoa (pre-rinsed)
  • 2 cups Water or low-sodium Chicken Stock
  • 1 whole Lime (zest and juice)
  • 1/2 cup, packed Fresh Cilantro (roughly chopped)
  • 1/2 teaspoon Salt (for quinoa)
  • 1 lb Large Shrimp (raw, peeled, and deveined)
  • 1 tablespoon Olive Oil (for marinade)
  • 2 tablespoons Lime Juice (freshly squeezed, for marinade)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • Salt and Black Pepper (To taste)
  • 1 tablespoon Olive Oil (for cooking shrimp)
  • 1 (15 oz) can Black Beans (rinsed and drained)
  • 1 cup Sweetcorn (tinned, frozen, or charred fresh)
  • 1 cup Cherry Tomatoes (halved or quartered)
  • 1/4 cup Finely diced Red Onion
  • 1 large Avocado (diced or sliced)
  • 2 oz Cotija or crumbled Feta cheese (optional garnish)

Instructions:

  1. Rinse Quinoa: Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold water for 30 seconds to remove saponins, preventing a bitter flavour.
  2. Cook Quinoa: Combine the rinsed quinoa, water (or stock), and 1/2 tsp salt in the saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
  3. Steam and Finish: Remove from heat (keep covered) and let steam for 5 minutes. Fluff the quinoa gently with a fork. Stir in the fresh lime zest, lime juice, and chopped cilantro. Taste and adjust seasoning.
  4. Marinate Shrimp: In a medium bowl, combine the shrimp, 1 Tbsp olive oil, 2 Tbsp lime juice, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly. Marinate for 10 minutes.
  5. Sauté Shrimp: Heat the large skillet over medium-high heat with the remaining 1 Tbsp of olive oil. Add the marinated shrimp to the hot pan in a single layer. Cook for 2–3 minutes per side until opaque, pink, and slightly curled into a 'C' shape. Remove immediately and set aside.
  6. Build the Bowl: Divide the cilantro-lime quinoa evenly between the four serving bowls, forming the base.
  7. Layer and Garnish: Arrange the toppings (black beans, corn, tomatoes, red onion) neatly around the quinoa. Place the cooked, zesty shrimp on top. Finish each bowl with fresh avocado slices and a sprinkle of Cotija cheese (if using). Serve immediately.