Ingredients
Units
Scale
For the quinoa:
- 2 cups quinoa
- 2 cups water
- zest of 1 lime
- pinch of kosher salt
For the shrimp:
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 pound large shrimp, peeled and deveined
- 1 (14.5-ounce) can fire roasted tomatoes (preferably diced)
- 1 (14.5-ounce) can black beans, rinsed and drained
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro plus a little extra, for garnish
- lime wedges, for garnish
Instructions
- For the quinoa, cook according to package directions, adding the lime zest and salt in with the water. I used a rice cooker - I sprayed the bottom with some olive oil, added the quinoa, water, lime zest and salt and pressed the button and let it cook away. When it was finished, I fluffed it a bit with the rice paddle. Super simple!
- For the shrimp, heat oil in a large non-stick skillet over moderate heat. Add garlic, shallot, bell pepper, and seasonings (through black pepper). Sauté for a couple of minutes, stirring occasionally, until it's nice and fragrant. Add shrimp and continue to sauté, Once the shrimp start getting pink around the edges, add the tomatoes and beans. Stir to combine, and let simmer, covered, for a couple of minutes. You're looking to just heat the beans and tomatoes through. Remove the lid, stir in lime juice and cilantro and make sure the shrimp have just cooked through. Taste for seasoning and adjust if necessary.
- Place quinoa on each of 4 plates and top with the shrimp mixture. Garnish with extra cilantro and lime wedges if desired. Enjoy!
