Cajun Shrimp Quinoa Bowls

Ingredients

• 600 graw shrimp, peeled
• 200 gdry quinoa
• 150 gfrozen corn kernels
• 170 gcanned black beans, low sodium, drained and rinsed
• 1red bell pepper
• 1avocado
• 1¾ tspsmoked paprika
• ¾ tspgarlic powder
• ½ tspcayenne or chili flakes
• 1 tspdried thyme
• 3 tspextra-virgin olive oil
• 2 tbsplime juice
• 6 gfresh cilantro
• ½ tspsalt

Method

1. Rinse the quinoa and add to a saucepan with 480 ml (2 cups) of water. Bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Pat the shrimp dry and toss with the smoked paprika, garlic powder, cayenne, thyme and salt.

3. Heat the oil in a large skillet over medium-high heat until shimmering.

4. Add the shrimp in one layer and sear for about 2 minutes per side, until pink and opaque all the way through and curled.

   4 min timer

5. Thaw the corn under warm water. Mix the quinoa with the corn, black beans, diced pepper, lime juice and cilantro.

6. Divide between bowls and top with the shrimp and sliced avocado.

Storing and reheating

Keeps 3 days; add avocado fresh.