Name: Black bean quinoa bowl with avocado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1 (15-oz) can black beans, drained and rinsed; 3 oz cooked shrimp, tails removed; 1/3 cup nutritional yeast; 1/2 cup avocado, pitted and peeled; 1/3 cup red onion, diced; 1 tsp ground cumin; 3/4 tsp chili powder; 3/4 tsp sea salt; 1/2 tsp black pepper; 3 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 1/2 cup water

Nutrition

Per serving

732 calories

Protein: 58g; 31% of calories
Carbs: 97g; 52% of calories
Fat: 14g; 17% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the quinoa in a fine-mesh strainer for 30 seconds. In a small saucepan, combine the quinoa and 1/2 cup of water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.
While the quinoa cooks, heat the remaining tablespoon of water in a small non-stick skillet over medium heat. Add the red onion and cook for 3 minutes until softened. Stir in the black beans, shrimp, cumin, chili powder, half the salt, and the black pepper. Cook for 5 minutes until everything is heated through. Done when shrimp is hot, 145°F.
Stir the lime juice into the bean and shrimp mixture. Remove from the heat.
Place the cooked quinoa in a bowl. Mash half the avocado into the quinoa along with the nutritional yeast and the remaining salt until creamy. Top the bowl with the seasoned black bean and shrimp mixture. Slice the remaining avocado and place it on top. Garnish with fresh chopped cilantro.

Nutrition

Ingredients

Instructions

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