By: Co+op
Recipe Information
Total Time: 40 minutes; 30 minutes active
Servings: 4
Bowl meals are easy to prepare and serve, so they are perfect for feeding a busy family. This dish can be made ahead of time and stored to assemble when needed or packed for lunch the next day. This bowl features nutty quinoa, black beans and shrimp for plenty of protein. The smoky, spicy shrimp and creamy avocado provide a burst of flavor.
Ingredients
- 2 1/4 cups water
- 1 1/2 cups quinoa
- 3 tablespoons cooking oil, divided, 1 for pan
- 3 tablespoons fresh lime juice
- 1 small chipotle in adobo, minced, plus 1 teaspoon adobo
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 1 15-ounce can black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 large avocado
- 1 large lime, quartered
- 1/2 cup fresh cilantro
Preparation
- In a small pot, bring the water to a boil, then add the quinoa. Return to a boil, then cover and reduce the heat to low. Cook for 15 minutes, until all the water is absorbed. Remove from heat and let cool.
- In a large bowl, combine the oil, lime juice, chipotle and adobo, garlic and salt. Stir to mix, then add the shrimp and stir to coat. Marinate for 10 minutes at room temperature or up to 2 hours in the refrigerator.
- Divide the quinoa between four wide, low bowls. Arrange the black beans, tomatoes and red onions on one side of each bowl.
- In a large saute pan over medium-high heat, add in the shrimp and its marinade, and saute until the shrimp is pink and cooked through, about 4 minutes.
- Divide the shrimp between the bowls, and drizzle pan juices over the toppings. Cut the avocado in half, then remove the pit and use a paring knife to slice the avocado vertically in the shell. Use a spoon to scoop the slices out, and fan ¼ of an avocado over each bowl. Garnish with ¼ lime and cilantro.
Serving Suggestion
No sides are necessary for this hearty bowl meal.
Tip
You will only need one chipotle pepper in adobo sauce from the can. Freeze the leftover peppers and sauce in ice cube trays, then store a freezer container for more adobo goodness in the future.
Nutritional Information
430 calories, 18 g. fat, 145 mg. cholesterol, 970 mg. sodium, 41 g. carbohydrate, 11 g. fiber, 26 g. protein
Source: https://www.grocery.coop/recipes/chipotle-shrimp-quinoa-bowls
