Shrimp and Cilantro-Lime Quinoa Burrito Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse quinoa under cold water until water runs clear. Place quinoa, water, and bay leaf in a medium saucepan. Bring to a boil, reduce to a simmer, partially cover and cook until liquid is absorbed, about 12-15 minutes. Discard the bay leaf. Stir in lime juice and cilantro.

Step 2

In a medium skillet, heat the olive oil and add the chopped onion; saute the onion until translucent, about 3 minutes. Add black beans and cook for about 1 minute or until heated through, stirring constantly. Stir the black beans into the quinoa mixture. Season with salt and pepper; set aside.

Step 3

In a bowl combine all the spices with 2 teaspoons of olive oil; toss in the shrimp coating evenly.

Step 4

In a large skillet, heat the remaining 1 teaspoon of olive oil and add the shrimp; cook 2-3 minutes on medium heat on each side or until opaque.

Step 5

Combine the chopped tomato with red onion and cilantro (add as much of cilantro as you like). Season with salt and pepper.

Step 6

To assemble: layer quinoa, shrimp, chopped tomato salsa, avocado and any other additional toppings to your liking in a bowl. Serve immediately.

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