Ingredients:

  • 1 cup Quinoa (white or tri-colour), rinsed
  • 2 cups Vegetable Stock (or water)
  • 1 Tbsp Fresh Lime Juice (for quinoa)
  • ¼ cup Fresh Cilantro/Coriander, finely chopped
  • ½ tsp Fine Sea Salt
  • 1 lb Large Shrimp (or Prawns), peeled, deveined
  • 1 Tbsp Olive Oil (for cooking)
  • 2 cloves Garlic, minced
  • ½ tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • Salt and Black Pepper, To taste
  • ¼ cup Fresh Lime Juice (for vinaigrette)
  • 3 Tbsp Extra Virgin Olive Oil (for vinaigrette)
  • 1 tsp Honey or Agave Syrup
  • ¼ tsp Fine Sea Salt (for vinaigrette)
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Sweetcorn (fresh, frozen, or canned)
  • ½ small Red Onion, finely diced
  • 1 large Avocado, diced
  • 2 Tbsp Cojita or Feta Cheese (optional)

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 removes saponin and prevents bitterness.
  2. Cook the Quinoa: Combine the rinsed quinoa and vegetable stock in a medium saucepan. Bring to a boil, then reduce heat immediately to low, cover, and simmer for 15 minutes.
  3. Fluff and Season: Remove from heat, keeping the lid on, and let stand for 5 minutes. Fluff with a fork, then stir in the 1 Tbsp of lime juice, chopped cilantro, and salt. Set the cilantro-lime quinoa aside.
  4. Whisk the Vinaigrette: In a small jar or bowl, combine the ¼ cup lime juice, olive oil, honey, and salt. Whisk or shake vigorously until emulsified and slightly creamy.
  5. Prep the Mix-ins: In a large bowl, combine the rinsed black beans, corn, and diced red onion. Pour about half of the prepared vinaigrette over the mix-ins and toss gently to coat.
  6. Season the Shrimp: Pat the shrimp dry. Toss them with cumin, smoked paprika, minced garlic, salt, and pepper.
  7. Sauté the Shrimp: Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2–3 minutes per side until they turn opaque pink and are just cooked through.
  8. Build the Bowls: Divide the cilantro-lime quinoa evenly among the four serving bowls, creating the base layer.
  9. Garnish and Serve: Spoon the black bean and corn mixture over the quinoa. Top each bowl with the cooked shrimp, diced avocado, and crumbled cheese (if using). Drizzle the remaining honey-lime vinaigrette over the shrimp and toppings just before serving.