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.

Avocado: Provides creamy richness and healthy fats.

Shrimp: Adds a savory and protein-packed element to the bowl.

Olive oil: Used for cooking the shrimp and adds a subtle flavor.

Cumin: A spice that adds a warm, earthy flavor to the shrimp.

Paprika: Adds a mild, smoky flavor to the shrimp.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the shrimp.

Cherry tomatoes: Adds a burst of sweetness and color.

Corn: Provides a sweet and crunchy texture.

Lime juice: Adds a fresh, tangy flavor to the bowl.

Cilantro: Used as a garnish to add a fresh, herbal note.

When cooking shrimp, make sure to not overcrowd the skillet. This ensures that each piece cooks evenly and gets a nice sear. Overcrowding can lead to steaming instead of searing, which affects the texture and flavor. Additionally, always cook quinoa with a lid on to allow it to absorb the water properly, resulting in a fluffy texture.

• 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 value, offering a slightly different flavor.

• sliced avocado - Substitute with sliced cucumber: Cucumber adds a refreshing crunch and hydration, though it lacks the creaminess of avocado.

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

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

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile that works well with the other spices.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but provides a similar smoky flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• halved cherry tomatoes - Substitute with diced red bell peppers: Red bell peppers add a sweet crunch and vibrant color, similar to cherry tomatoes.

• cooked corn - Substitute with cooked peas: Peas provide a similar sweetness and pop of color, though with a different texture.

• freshly squeezed lime juice - Substitute with freshly squeezed lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, herbaceous flavor, though it lacks the distinctive taste of cilantro.

• Allow the quinoa and shrimp to cool completely before storing to prevent condensation, which can make the dish soggy.
• Use airtight containers to store the grain bowl components separately. This helps maintain the freshness and texture of each ingredient.
• Store the cooked quinoa, black beans, cherry tomatoes, and corn in one container. These ingredients can be kept together as they have similar storage needs.
• Place the shrimp in a separate container to avoid any fishy odor transferring to other ingredients.
• Store the sliced avocado in an airtight container with a squeeze of lime juice to prevent browning. Alternatively, you can store the avocado whole and slice it fresh when ready to serve.
• Keep the cilantro in a small container or wrap it in a damp paper towel and place it in a plastic bag to maintain its freshness.
• Refrigerate all components for up to 3 days. When ready to eat, combine the ingredients and enjoy a fresh-tasting grain bowl.
• For freezing, avoid freezing the avocado and cilantro as they do not freeze well. Instead, freeze the quinoa, black beans, corn, and shrimp in separate freezer-safe containers or bags.
• Label each container with the date to keep track of freshness. The frozen components can be stored for up to 2 months.
• When ready to use, thaw the frozen components in the refrigerator overnight. Reheat the shrimp and quinoa in the microwave or on the stovetop until warmed through.
• Assemble the grain bowl with fresh avocado and cilantro just before serving for the best taste and texture.

• Microwave Method:

  1. Transfer the grain bowl to a microwave-safe dish.
  2. Cover loosely with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in 30-second increments if needed until warmed through.
  5. Add fresh avocado slices after reheating to maintain their creamy texture.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat and add a splash of olive oil.
  2. Add the grain bowl mixture to the skillet, stirring occasionally.
  3. Cook for about 5-7 minutes or until the shrimp and other ingredients are heated through.
  4. If the mixture seems dry, add a tablespoon of water or lime juice to keep it moist.
  5. Garnish with fresh cilantro after reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the grain bowl mixture evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes or until the shrimp and other ingredients are heated through.
  5. Remove from the oven and let it sit for a couple of minutes before serving. Add fresh avocado slices and cilantro as a final touch.

• Steam Method:

  1. Place the grain bowl mixture in a heatproof bowl that fits into a steamer basket.
  2. Fill a pot with a couple of inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water, ensuring the bowl doesn't touch the water.
  4. Cover and steam for about 5-10 minutes or until the shrimp and other ingredients are heated through.
  5. Carefully remove the bowl and stir gently before serving. Add fresh avocado and cilantro as desired.

• Skillet: Used to cook the shrimp with olive oil, cumin, paprika, salt, and black pepper.

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

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

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

• 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.

• Spatula: Used to stir and cook the shrimp in the skillet.

• Serving spoon: Used to toss the ingredients together in the mixing bowl and serve the grain bowl.

• Cilantro chopper: Used to chop the cilantro for garnish.

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

Prep ingredients ahead: Chop avocado, halve cherry tomatoes, and rinse black beans in advance to save time during assembly.

Use pre-cooked quinoa: Opt for pre-cooked quinoa available in stores to skip the cooking step.

Frozen shrimp: Buy peeled and deveined shrimp to reduce prep time.

Microwave corn: Use frozen corn and microwave it for a quick alternative to cooking fresh corn.

Batch cook: Prepare larger quantities of quinoa and shrimp to use in multiple meals throughout the week.