Southwestern Shrimp Quinoa Bowl
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
Go Premium
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 $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
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 $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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. Cover tightly with foil.
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
1¼ cups vegetable broth
June Pan
measuring cups
measuring spoons
liquid measuring cup
spatula
foil
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. Carefully remove the foil. 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
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven for the Jumbo Prawns cook-program using the button below.
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