Shrimp Quinoa Bowl

1. 1
   prep · ~20 min

   Rinse and cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine mesh strainer.

   2.Add quinoa and 2 cups water to a saucepan with a pinch of salt.

   3.Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.

   4.Remove from heat and let stand covered 5 minutes, then fluff with a fork.
2. 2
   prep · ~5 min

   Season the shrimp.

   1.Pat the shrimp dry with paper towels.

   2.In a bowl, toss shrimp with 1 tablespoon olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper.

   TIPPatting shrimp completely dry ensures a good sear rather than steaming.
3. 3
   grill · ~6 min

   Grill the shrimp.

   1.Heat a grill pan or skillet over medium-high heat and add the remaining 1 tablespoon olive oil.

   2.Cook shrimp in a single layer for 2-3 minutes per side until pink and opaque.

   3.Remove from heat immediately.

   TIPDo not overcrowd the pan — cook in batches if needed so the shrimp sear instead of steam.
4. 4
   prep

   Prepare the fresh toppings.

   While the shrimp cooks, dice the cucumber and avocado, halve the cherry tomatoes, and shred the red cabbage.

5. 5
   mix · ~1 min

   Make the lemon dressing.

   In a small bowl, whisk together the fresh lemon juice with a pinch of salt and pepper.

6. 6
   assemble · ~5 min

   Assemble the bowls.

   1.Divide the quinoa equally among 4 bowls.

   2.Arrange grilled shrimp, cucumber, cherry tomatoes, avocado, and red cabbage on top.

   3.Drizzle with lemon dressing and garnish with chopped cilantro.

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