1-Cook quinoa: Getting started with this grilled shrimp avocado bowl is all about following simple steps that lead to a tasty result every time. First, cook 1 cup of quinoa according to package instructions, which takes about 15 minutes and gives you a hearty base.

2-Make vinaigrette: While that’s simmering, blend the cilantro vinaigrette by combining 1 shallot, 1 cup fresh cilantro leaves, 1 garlic clove, 1/4 teaspoon red pepper flakes, 1/2 cup olive oil, 2 tablespoons red wine vinegar, and salt in a blender for 60-90 seconds until smooth.

3-Grill shrimp: Next, mix half of that vinaigrette into the cooked quinoa for extra flavor, then set it aside. For the shrimp, toss 1 pound of peeled and deveined shrimp with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon chipotle pepper, salt, and pepper. Grill them on a pan for about 3 minutes per side until they’re pink and ready. At the same time, whip up the pico de gallo by mixing 2 diced tomatoes, 1/2 teaspoon kosher salt, 1/4 cup finely diced white onion, 1 finely diced jalapeño, 1/4 cup chopped cilantro, and juice from 1 lime in a bowl.

4-Assemble bowls: Once everything is prepped, divide the quinoa into four bowls and top with 1 cup black beans, sliced avocado, fresh corn, and shredded romaine lettuce. Finally, spoon on the pico de gallo and serve right away for the best taste. Preparation time is simple: 15 minutes prep and 15 minutes cook, totaling 30 minutes, so it’s perfect for a quick weeknight meal.