Grain Bowl with Shrimp Avocado and Black Beans Recipe

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

Water: Used to cook the quinoa.

Shrimp: Provides a succulent and flavorful protein source.

Avocado: Adds creaminess and healthy fats to the bowl.

Black beans: Adds heartiness and additional protein.

Cherry tomatoes: Adds a burst of color and sweetness.

Red onion: Adds a sharp, tangy flavor.

Cilantro: Provides a fresh, herbaceous note.

Lime: Adds a tangy, citrusy finish.

Olive oil: Used to cook the shrimp and adds richness.

To achieve perfectly cooked shrimp, make sure your skillet is hot before adding the olive oil. This ensures a quick sear, locking in the juices and giving the shrimp a nice, caramelized exterior. Avoid overcrowding the pan, as this will cause the shrimp to steam rather than sear. Cook in batches if necessary.

• quinoa - Substitute with brown rice: Brown rice has a similar texture and nutritional profile to quinoa, making it a good alternative.

• water - Substitute with vegetable broth: Using vegetable broth instead of water can add more flavor to the grains.

• shrimp - Substitute with chicken breast: Chicken breast is a lean protein that can be grilled or sautéed similarly to shrimp.

• avocado - Substitute with hummus: Hummus provides a creamy texture and healthy fats similar to avocado.

• black beans - Substitute with chickpeas: Chickpeas offer a similar texture and protein content as black beans.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size to cherry tomatoes.

• red onion - Substitute with green onions: Green onions provide a milder flavor and can be used raw or cooked.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• lime - Substitute with lemon: Lemon juice provides a similar acidity and citrus flavor as lime juice.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in the same way as olive oil.

• To keep your grain bowl fresh, store the components separately. Place the quinoa in an airtight container and refrigerate for up to 4 days.
• Store the cooked shrimp in a separate airtight container. They will stay fresh in the refrigerator for up to 3 days.
• Keep the sliced avocado in an airtight container with a squeeze of lime juice to prevent browning. Consume within 1-2 days for best quality.
• The black beans, cherry tomatoes, red onion, and cilantro can be combined and stored together in an airtight container in the refrigerator for up to 3 days.
• If you plan to freeze, avoid freezing the avocado and cherry tomatoes as they do not thaw well. Instead, freeze the quinoa and shrimp separately in freezer-safe containers or bags for up to 2 months.
• When ready to eat, thaw the quinoa and shrimp in the refrigerator overnight. Reheat the quinoa in the microwave or on the stovetop with a splash of water to restore its fluffy texture.
• Reheat the shrimp gently in a skillet over low heat to avoid overcooking. Assemble your grain bowl with the fresh ingredients and enjoy!

• For a quick and easy reheating method, use the microwave. Place the grain bowl in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. Be cautious with the avocado as it can become mushy; consider adding it fresh after reheating the rest of the bowl.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the quinoa, shrimp, black beans, and cherry tomatoes. Stir occasionally until everything is heated through, about 5-7 minutes. Again, add the avocado and cilantro fresh after reheating.

• For an oven method, preheat your oven to 350°F (175°C). Spread the grain bowl components (except the avocado and cilantro) evenly on a baking sheet. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until heated through. Add the avocado and cilantro after removing from the oven.

• If you have an air fryer, preheat it to 350°F (175°C). Place the grain bowl ingredients (excluding the avocado and cilantro) in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. Add the fresh avocado and cilantro after reheating.

• For a fresh and cold option, consider enjoying the grain bowl as a chilled salad. Simply mix the leftover ingredients straight from the fridge, adding a bit more lime juice and olive oil to refresh the flavors.

• Saucepan: Used to cook the quinoa in water according to package instructions.

• Skillet: Used to heat olive oil and cook the shrimp until pink.

• Mixing bowl: Used to combine cooked quinoa, shrimp, avocado, black beans, cherry tomatoes, red onion, and cilantro.

• Cutting board: Used to slice the avocado, halve the cherry tomatoes, and dice the red onion.

• Chef's knife: Used to slice the avocado, halve the cherry tomatoes, and dice the red onion.

• Measuring cups: Used to measure out the quinoa, water, and other ingredients.

• Measuring spoons: Used to measure the olive oil.

• Citrus juicer: Used to extract juice from the lime.

• Colander: Used to drain and rinse the black beans.

• Spatula: Used to toss the ingredients together in the mixing bowl.

Cook quinoa in advance: Prepare quinoa the night before and store it in the fridge to save time.

Use pre-cooked shrimp: Buy pre-cooked shrimp to skip the cooking step and just warm them up.

Pre-chop vegetables: Dice the red onion, halve the cherry tomatoes, and chop the cilantro ahead of time.

Canned beans: Use canned black beans to avoid soaking and cooking dried beans.

Ready-to-eat avocado: Purchase pre-sliced avocado from the store to save slicing time.

Batch cooking: Make a large batch of quinoa and shrimp to use in multiple meals throughout the week.