Cooking Instructions

• In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing with a fork.
• In a mixing bowl, combine 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon salt, and ½ teaspoon black pepper. Toss in 1 pound of shrimp until coated.
• Preheat grill to medium-high heat and grill shrimp for 2-3 minutes on each side until they turn pink and opaque.
• Chop vegetables: combine 1 cup of halved cherry tomatoes, 1 diced bell pepper, and 1 sliced avocado in a serving bowl.
• In a large bowl, layer the quinoa, then top with grilled shrimp and vegetables. Sprinkle with ¼ cup of chopped cilantro.
• Squeeze juice of 1 lime over the bowl and toss gently to combine. Serve hot with hot sauce on the side if desired.