Grilled Shrimp & Avocado Bowl Recipe
black rice, quinoa, bok choy, onion, snap pea, heirloom carrot, sesame ponzu
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grains
Rinse the black rice and quinoa under cold water. In a medium saucepan, combine the black rice with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 30-35 minutes until tender. In a separate saucepan, combine quinoa with 2 cups of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff both with a fork once cooked.
- 2
Sauté the Vegetables
In a large skillet over medium heat, add a splash of oil. Sauté the sliced onion for about 3-4 minutes until translucent. Add the chopped bok choy and snap peas, cooking for another 3-4 minutes until they are tender yet crisp. Add the julienned heirloom carrot and stir for an additional 2 minutes.
- 3
Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Toss the shrimp with a bit of oil, salt, and pepper. Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.
- 4
Assemble the Bowl
In a large bowl, layer the black rice and quinoa as the base. Top with the sautéed vegetables, grilled shrimp, and diced avocado. Drizzle with sesame ponzu sauce to taste.