Chef notes
Grain bowls are a lunchtime staple for many, and for good reason. Not only are they nutritious and satiating but they are easily customizable. You can throw whatever grains, proteins and vegetables you like into a bowl and top 'em off with your favorite dressings, cheeses and nuts. This grain bowl is inspired by the flavors of the Southwest and uses quick-cooking shrimp and pantry staples to create a flavorful lunch that you’ll want to eat all week long.
Caramelized onions, garlic and corn kernels are the base of this recipe. Once the corn is tender and golden brown, you can use the same skillet to cook your protein. We use shrimp since it cooks super fast and is fragrant and flavorful, thanks to a combination of chili powder, smoked paprika and oregano. From there, it’s just a matter of combining all of the ingredients into a serving bowl. Bell peppers, canned chiles, black beans, fresh cilantro and cooked quinoa are added to the warm shrimp and caramelized corn mixture.
Like we said, it’s easy to adapt this recipe to fit your tastebuds (or just to give you a little something different from week to week). If you don’t like quinoa, swap it out for your favorite grain (or pasta) — rice, farro or couscous are all great options. If you’re not a fan of seafood, you can use other proteins like leftover rotisserie chicken, ground beef or tofu. To really drive home the Southwestern flavor, add a sprinkle of cheddar or Jack cheese before serving.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 1 tablespoon minced garlic
- 3/4 cup frozen corn kernels
- 1½ pounds raw jumbo shrimp, peeled and deveined
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon dried oregano
- 4 cups cooked quinoa
- 1 cup diced bell pepper
- 8 ounces green chile peppers
- 1/2 (15.5) ounce can no-salt-added black beans, drained
- 1/3 cup packed freshly chopped cilantro
- sea salt, to taste
- freshly ground black pepper, to taste
- lime, for serving
Preparation
1.In a nonstick skillet set over medium heat, add oil, onion and garlic. Cook for 2 to 3 minutes until the onions are brown and somewhat translucent.
2.Once caramelized, increase the heat to medium-high and add frozen corn. Stir the mixture until the corn is lightly seared on the outside, 2 to 4 minutes, then transfer to a bowl and set aside.
3.Add the shrimp to the skillet and season with chili powder, paprika and oregano. Shake and toss the shrimp in the skillet so the spices are evenly distributed. Cook for 6 to 8 minutes, or until the shrimp are fully cooked. Set aside.
4.In a large bowl, toss all of the ingredients together. Season to taste with salt, pepper and fresh lime.
