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Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the shrimp: While the quinoa cooks, pat the thawed shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, ground cumin, smoked paprika, 1/4 teaspoon salt, and black pepper until evenly coated.

Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Stir in the lime juice and salsa, cooking for another minute to heat through. Remove from heat.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with the spicy shrimp mixture. Arrange diced avocado, thawed corn, and rinsed black beans evenly over each bowl.

Garnish and serve: Sprinkle fresh chopped cilantro over each bowl. Serve immediately with lime wedges on the side for an extra squeeze of freshness.


Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the shrimp: While the quinoa cooks, pat the thawed shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, ground cumin, smoked paprika, 1/4 teaspoon salt, and black pepper until evenly coated.

Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Stir in the lime juice and salsa, cooking for another minute to heat through. Remove from heat.

Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with the spicy shrimp mixture. Arrange diced avocado, thawed corn, and rinsed black beans evenly over each bowl.

Garnish and serve: Sprinkle fresh chopped cilantro over each bowl. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
