Ingredients:

  • 1 cup dry quinoa (185 g), rinsed well in a fine-mesh sieve
  • 1 3/4 cups low-sodium chicken or vegetable broth (420 ml) or water
  • 1/2 teaspoon kosher salt (adjust if using salted broth)
  • 1 teaspoon lime zest (from 1 lime)
  • 1 lb large shrimp, peeled and deveined (450 g), tails on or off per preference
  • 2 tablespoons olive oil (30 ml) divided — 1 tbsp for marinade, 1 tbsp for cooking
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1/2 lime (about 1 tablespoon / 15 ml) — for the marinade
  • 1/2 cup packed fresh cilantro leaves + tender stems (approx. 15–20 g)
  • 3 tablespoons fresh lime juice (45 ml) — about 1–2 limes
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • 1 teaspoon honey or agave (5 ml), optional for balancing acidity
  • 1 small garlic clove (for dressing)
  • Salt and pepper to taste (start with 1/4 tsp salt)
  • 1–2 tablespoons water to thin if needed (15–30 ml)
  • 1 medium avocado, sliced (about 150–200 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 cup cooked black beans, rinsed (165 g canned, drained)
  • 1 cup corn kernels (fresh grilled or thawed frozen) (150 g)
  • 1/4 cup red onion, very thinly sliced (40 g)
  • 1/4 cup crumbled cotija or feta cheese (optional) (30 g)
  • Lime wedges and extra cilantro for garnish

Instructions:

  1. Rinse quinoa under cold water until water runs clear. (Optional) Toast quinoa in a dry saucepan 1–2 minutes over medium heat to bring out nuttiness.
  2. Add broth or water, 1/2 teaspoon kosher salt, and 1 teaspoon lime zest to the saucepan with quinoa. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed and a tiny spiral germ is visible on grains.
  3. Remove quinoa from heat, fluff with a fork, and let rest covered for 5 minutes.
  4. Make the cilantro-lime dressing: combine 1/2 cup packed cilantro leaves with 3 tablespoons lime juice, 2 tablespoons extra-virgin olive oil, 1 small garlic clove, 1 teaspoon honey (optional), and a pinch of salt and pepper in a blender or food processor. Blend until smooth, adding 1–2 tablespoons water to thin if needed. Taste and adjust seasoning; reserve.
  5. Marinate the shrimp: in a bowl, toss 1 lb shrimp with 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne (optional), juice of 1/2 lime (about 1 tablespoon), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let sit 10–15 minutes while quinoa finishes (do not exceed 30 minutes).
  6. Heat remaining 1 tablespoon olive oil in a hot large skillet over medium-high heat. Add shrimp in a single layer and cook about 1.5–3 minutes per side (depending on size) until opaque and just curled into a loose C. Remove immediately to stop cooking.
  7. While shrimp cooks, prepare toppings: slice avocado, halve cherry tomatoes, rinse and drain black beans, warm corn if using frozen, and thinly slice red onion.
  8. Assemble bowls: divide quinoa among 4 bowls (about 1.25–1.5 cups per bowl total). Spoon black beans and corn into sections, arrange shrimp, avocado, tomatoes and onion on top. Drizzle 1–2 tablespoons dressing per bowl or more to taste. Garnish with extra cilantro, lime wedges and crumbled cheese if using.
  9. Visual cues: quinoa should be translucent with a white ring (germ) visible and liquid absorbed; shrimp should be opaque, pink and lightly curled into a loose C. Serve immediately.