Name: Black bean and shrimp quinoa bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 (15-oz) can black beans, drained and rinsed; 2.5 oz cooked shrimp, tails removed; 2 tbsp nutritional yeast; 3 tbsp avocado, pitted and peeled; 1/4 medium red onion, diced; 3/4 tsp ground cumin; 3/4 tsp chili powder; 1/2 tsp sea salt; 1/2 tsp black pepper; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 1/2 cup water; 1 tbsp water

Instructions

Prep 10 min · Cook 15 min

Rinse the quinoa in a fine-mesh strainer. In a small saucepan, combine the quinoa and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
While the quinoa cooks, heat 1 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, cumin, chili powder, half the salt, and the black pepper. Cook for 3 minutes until the beans are hot.
Add the cooked shrimp to the skillet and stir for 1 minute until just warmed through. Stir in the lime juice and remove the skillet from the heat.
Place the cooked quinoa in a bowl. Mash a third of the avocado into the quinoa along with the nutritional yeast and the remaining salt until combined. Top the quinoa with the black bean and shrimp mixture. Slice the remaining avocado and place it on top, then garnish with fresh cilantro.

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Ingredients

Instructions

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