Dairy-Free Mexican Breakfast Bowl with Quinoa and Blackened Shrimp

Instructions

1. 1Measure 1 cup of quinoa into a fine-mesh sieve and rinse it under cold running water for 30 seconds. Add the rinsed 1 cup of quinoa and 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes.
2. 2While the quinoa cooks, place about 450 g of shrimp in a medium bowl. Add 2 tablespoons of blackening seasoning and toss to coat the shrimp evenly.
3. 3Heat 1 tablespoon of olive oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the seasoned about 450 g of shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, and reach an internal temperature of 63°C. Transfer the cooked shrimp to a plate.
4. 4In a large bowl, combine the cooked 1 cup of quinoa, 1 can of black beans (drained and rinsed), 1 cup of corn kernels, and 1 medium red bell pepper (diced into 1.27 cm pieces).
5. 5In a small bowl, combine 1/4 cup of cilantro (chopped), 2 tablespoons of lime juice, and the remaining 1 tablespoon of olive oil. Whisk together to create the cilantro-lime dressing.
6. 6Slice 1 medium avocado. Divide the quinoa mixture among 4 bowls. Top each bowl with the blackened shrimp, sliced 1 medium avocado, and a drizzle of the cilantro-lime dressing. Serve immediately.

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