📋 Instructions

1. 1Rinse and simmer quinoa — Combine 180 g rinsed quinoa, 480 ml water and 1 tsp salt in a 2-liter saucepan. Bring to a boil over high heat (100°C / 212°F), then cover and simmer on low for 15 minutes. The grains are done when the water is gone and a white spiral tail shows on each seed.
2. 2Rest the pot — Pull the saucepan off the heat and leave the lid on for 5 minutes. Residual steam finishes the center of each grain (carryover cooking continues after the burner is off). Tip the pot and check for pooled water; none should run out.
3. 3Fluff and season — Fork through the quinoa with 1 tbsp olive oil, half the lime juice and half the cumin. Taste it now (the grain should be tender with a faint pop). Set aside covered.
4. 4Dry and salt shrimp — Pat 680 g shrimp dry with paper towels and toss with 1/2 tsp salt. Let them sit 5 minutes at room temperature (surface moisture is the enemy of browning). They should look matte, not glossy.
5. 5Sear the shrimp — Heat a 30 cm skillet over medium-high heat to 200°C (390°F) with 1 tbsp olive oil. Add the remaining cumin and cook 10 seconds, then add shrimp in one layer and sear 2 minutes per side. They are done when they curl into a loose C and the thickest part reads 63°C (145°F) on an instant-read thermometer.
6. 6Rest the shrimp — Move the shrimp to a plate and pour the remaining lime juice over them. Rest 2 minutes (carryover heat finishes the center without rubbery edges). The flesh should be opaque with a faint pink line.
7. 7Warm the beans — Add 400 g drained black beans to the same skillet off the heat and stir for 30 seconds. The residual pan heat warms them and picks up the cumin oil (no extra fat needed). They are ready when they glisten.
8. 8Build the bowls — Spoon quinoa into six bowls, then add beans, shrimp and 150 g cherry tomatoes. Slice 2 avocados and lay them on top. Scatter 20 g cilantro and serve immediately.