Blackened Cajun Shrimp Avocado Quinoa Bowls with Crisp Romaine

Double batch in two separate bowls by precooking quinoa and shrimp while you chop vegetables, then refrigerate bowls until ready to eat with avocado. Shrimp Avocado Quinoa Bowls contain Cajun-seasoned charred shrimp and avocado, romaine lettuce, cooked quinoa, diced tomatoes, sliced onion, and other ingredients.

Rinsed quinoa is boiled in salted water and steamed, covered, as a side dish that doesn't compete with other ingredients in the dish. Shrimp is rubbed with olive oil, paprika, garlic, salt, onion powder, thyme, oregano, black pepper, and cayenne pepper and pan-fried until golden and crunchy. Fresh romaine lettuce, tomatoes, onions, avocado, and lime add flavor and texture. Quinoa is available in white, golden, red, and black varieties.

Cook the shrimp in a hot, heavy, nonstick pan for about 2 minutes in batches. The shrimp should be well browned on the outside and cooked through. Do not stir the quinoa while it cooks covered. Possible problems to watch out for in preparing this recipe are shrimp that don't brown properly because there is not enough room in the pan and overcooked, dried-out shrimp. The shrimp and other dishes can be served when all are cooked.

Serve in two big bowls with lime juice, sour cream, yogurt, or other accompaniments. Pack lettuce, quinoa, shrimp, and other vegetables separately for future servings to keep the romaine crisp and the avocado slices fresh for serving.