Try this sheet pan-style recipe for our tasty take on grain bowls. Quinoa, the high-fiber, protein-rich superfood jazzed up with Southwestern seasonings, anchors this dish. Chili-flecked shrimp--perfectly cooked thanks to the June Food Thermometer--is the star of the bowl. Creamy black beans, sweet corn and roasted red peppers pair with the shrimp to create a harmony of flavors. Feel free to swap low-sodium chicken broth or water for the vegetable broth in the quinoa portion of the recipe. Enjoy this recipe as a warm bowl or as a filling for tortillas, flatbreads or even collard green leaves for a more portable meal. Red onion, radishes, pepitas or cherry tomatoes make great complimentary crunchy additions.