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Southwestern Shrimp Quinoa Bowl

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.

Prep Time — 15 min
Cook Time — 33 min
Servings — 4
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Ingredients

1 cup white quinoa

1 tablespoon extra-virgin olive oil

1½ teaspoons chili powder

1 teaspoon crushed garlic

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1½ cups vegetable broth

2 tablespoons extra-virgin olive oil

2 teaspoons chili powder

1 teaspoon crushed garlic

¾ teaspoon salt

¼ teaspoon onion powder

¼ teaspoon black pepper

1 pound jumbo shrimp

1 can black beans

½ cup roasted red peppers

½ cup frozen corn kernels

¼ cup chopped cilantro

avocado slices

4 lime wedges

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the quinoa

On the June Pan, combine the quinoa, oil, chili powder, garlic, onion powder, salt and pepper. Pour the broth over the quinoa and stir gently to combine, breaking up any clumps of seasonings or garlic. Spread the quinoa in an even layer across the June Pan.

1 cup white quinoa

1 tablespoon extra-virgin olive oil

1½ teaspoons chili powder

1 teaspoon crushed garlic

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1½ cups vegetable broth

June Pan

measuring cups

measuring spoons

liquid measuring cup

spatula

Bake the quinoa

Transfer the June Pan to the middle shelf of the June Oven. Cook 25 minutes, until the quinoa is tender and the broth is absorbed. Do not open the June Oven door while cooking. June will notify you when the quinoa is ready. If the quinoa has not absorbed all the broth, follow on-screen instructions to continue cooking.

June Oven

Make the shrimp seasoning

While the quinoa cooks, prepare the shrimp. In large bowl, combine the oil, chili powder, garlic, salt, onion powder and pepper. Mix well.

2 tablespoons extra-virgin olive oil

2 teaspoons chili powder

¼ teaspoon onion powder

¾ teaspoon salt

1 teaspoon crushed garlic

¼ teaspoon black pepper

large bowl

Marinate the shrimp

Add the shrimp and stir to coat.

1 pound jumbo shrimp

Add the vegetables to the quinoa

When June notifies you, remove the quinoa from the June Oven and set on a cooling rack or heat-resistant surface. Sprinkle the black beans, red peppers and corn evenly over the top of the quinoa.

cooling rack

silicone oven mitts

1 can black beans

½ cup roasted red peppers

½ cup frozen corn kernels

Add the shrimp

Place the June Roasting Rack on top of the quinoa. Arrange the shrimp across the June Roasting Rack with space between each piece for air to circulate. Horizontally insert the June Food Thermometer into the center of thickest part of the shrimp.

June Roasting Rack

June Food Thermometer

Broil the shrimp

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the shrimp until it’s cooked through, about 8 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.

Finish the quinoa

Remove the June Pan from the June Oven. Carefully remove the June Roasting Rack along with the shrimp. Add the cilantro to the quinoa and stir gently to combine.

¼ cup chopped cilantro

Serve

Transfer the quinoa to bowls. Top with shrimp and avocado and garnish the bowls with the lime wedges for squeezing.

avocado slices

4 lime wedges

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