Lime Shrimp and Quinoa Corn Bowls

• shrimppeeled and deveined24 oz
• quinoa10 oz
• frozen corn12 oz
• green cabbagethinly sliced12 oz
• tomatodiced12 oz
• onionthinly sliced4 oz
• plain yogurt8 tbsp
• limejuiced1
• garlic cloveminced2
• cumin1 tsp
• light olive oil2 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the cabbage and onion, dice the tomato, and mince the garlic. Rinse the quinoa in a fine-mesh strainer.
2. 2Combine the quinoa with water in a saucepan according to the package directions. Bring it to a boil, cover, and simmer until the grains are tender and their spiraled germ is visible, usually 15-20 minutes. Let it stand covered for 5 minutes, then fluff until light and separate.
3. 3Stir the yogurt with half the lime juice and a pinch of salt. Taste and adjust with more lime juice if desired.
4. 4Pat the shrimp dry. Season both sides with kosher salt, black pepper, and cumin before they meet the heat. Heat the oil in a skillet over medium-high heat. Add the onion and cook for 2-3 minutes, until softened. Add the garlic and cook for 30-60 seconds, until fragrant.
5. 5Add the shrimp and cook for 2-3 minutes per side, turning once, until pearly and opaque and curled into a C. Add the remaining lime juice and toss until glossy. Do not reuse any liquid that contacted the raw shrimp.
6. 6Warm the corn and cabbage in the skillet for 2-3 minutes, until the corn is hot and the cabbage is crisp-tender. Taste and adjust the salt and pepper.
7. 7Divide the quinoa between bowls. Top with the cabbage, corn, tomato, and shrimp, then drizzle with the lime yogurt.