This dish is as easy and delicious as it is colorful. The quinoa-avocado mix serves as a delicious base (certainly more interesting than rice!), the roasted sweet corn and cherry tomatoes serve as refreshing pops of flavor to cut through the creaminess, and chili-lime shrimp gives it a dimension of heat and tang.
It’s also highly adjustable; you could easily add more veggies if you’d like — bell peppers would work great. Also, if you’re not a fan of spice, feel free to skip the chili powder.
This dish is also good with just about any protein, but there's something delicious about the bounce of a perfectly-cooked shrimp to contrast the creaminess of the quinoa-avocado mix.
One piece of advice: try to eat this warm, if possible — it's just tastier that way. Enjoy!
Prep time: 10 minutes
Cook time: 25 minutes