Grain Bowl with Shrimp Avocado and Black Beans Recipe

Quinoa: A protein-rich grain that serves as the base of the bowl.

Black beans: Adds a hearty texture and is a great source of fiber.

Shrimp: Provides a succulent and savory protein element.

Avocado: Offers a creamy texture and healthy fats.

Cherry tomatoes: Adds a burst of freshness and color.

Lime: Used for its juice to add a zesty flavor.

Olive oil: Used for cooking the shrimp and drizzling over the bowl.

Cumin: Adds a warm, earthy flavor to the shrimp.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth.

When cooking shrimp, make sure not to overcrowd the skillet. This ensures even cooking and prevents the shrimp from steaming instead of searing. For an extra burst of flavor, you can marinate the shrimp in the lime juice and cumin mixture for about 15 minutes before cooking. This allows the spices to penetrate the shrimp, making each bite more flavorful.

• cooked quinoa - Substitute with cooked brown rice: Brown rice provides a similar texture and nutritional profile, making it a great alternative.

• rinsed and drained black beans - Substitute with rinsed and drained kidney beans: Kidney beans have a similar texture and nutritional content, offering a comparable taste and consistency.

• peeled and deveined shrimp - Substitute with grilled chicken breast: Grilled chicken breast provides a similar protein content and can be seasoned similarly to shrimp.

• sliced avocado - Substitute with sliced cucumber: Cucumber offers a refreshing crunch and can add a similar texture to the dish, though it lacks the creaminess of avocado.

• halved cherry tomatoes - Substitute with diced red bell peppers: Red bell peppers provide a sweet and crunchy alternative, adding vibrant color and a similar nutritional profile.

• juiced lime - Substitute with juiced lemon: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and nutritional benefits, making it a great alternative to olive oil.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, earthy flavor that can complement the other ingredients similarly to cumin.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less pungent.

• Allow the quinoa and shrimp to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Use airtight containers to store the grain bowl components separately. This helps maintain the texture and flavor of each ingredient.
• Store the quinoa and black beans mixture in one container. It can be refrigerated for up to 4 days.
• Keep the cooked shrimp in a separate container. Refrigerate for up to 3 days to ensure freshness.
• Store the sliced avocado in an airtight container with a squeeze of lime juice to prevent browning. Consume within 1-2 days for optimal taste.
• For the cherry tomatoes, store them in a separate container. They can be kept at room temperature for up to 2 days or refrigerated for up to 4 days.
• When ready to serve, reheat the quinoa and shrimp in the microwave or on the stovetop until warmed through. Assemble the grain bowl by combining all components and drizzling with olive oil.
• If freezing, place the cooled quinoa and black beans mixture in a freezer-safe container. It can be frozen for up to 3 months.
• Freeze the cooked shrimp separately in a freezer-safe bag or container. They can be frozen for up to 2 months.
• Thaw frozen components in the refrigerator overnight before reheating and assembling the grain bowl.

• For a quick and easy method, use the microwave. Place the quinoa mixture and shrimp in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Add the avocado slices fresh after reheating to maintain their creamy texture.

• For a more even reheating, use the stovetop. In a skillet, add a splash of olive oil and heat over medium-low. Add the quinoa mixture and shrimp. Stir occasionally until warmed through, about 5-7 minutes. Again, add the avocado slices fresh after reheating.

• If you prefer using an oven, preheat it to 350°F (175°C). Spread the quinoa mixture and shrimp evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes or until heated through. Add the avocado slices fresh after reheating.

• For those who enjoy a bit of a crispy texture, consider using an air fryer. Preheat the air fryer to 350°F (175°C). Place the quinoa mixture and shrimp in the basket. Heat for 3-5 minutes, shaking the basket halfway through. Add the avocado slices fresh after reheating.

• Skillet: Used to cook the shrimp with olive oil, cumin, salt, and pepper until they are pink and cooked through.

• Mixing bowl: Used to combine the cooked quinoa, black beans, cherry tomatoes, and lime juice.

• Measuring cups: Used to measure out the quinoa, black beans, and cherry tomatoes.

• Measuring spoons: Used to measure the olive oil, cumin, salt, and black pepper.

• Knife: Used to slice the avocado and halve the cherry tomatoes.

• Cutting board: Used as a surface to slice the avocado and halve the cherry tomatoes.

• Juicer: Used to extract juice from the lime.

• Spatula: Used to stir the shrimp while cooking in the skillet.

• Serving bowls: Used to divide the quinoa mixture and serve the final dish.

• Pot: Used to cook the quinoa according to package instructions.

Cook quinoa in advance: Prepare quinoa ahead of time and store it in the fridge for up to 3 days.

Use pre-cooked shrimp: Buy pre-cooked shrimp to skip the cooking step and save time.

Pre-chop ingredients: Slice avocado and halve cherry tomatoes in advance to streamline assembly.

Batch cook beans: Cook a large batch of black beans and freeze portions for future use.

Ready-made lime juice: Use bottled lime juice to avoid squeezing fresh limes.

One-pan method: Cook shrimp and quinoa in the same skillet to reduce cleanup time.