Southwest Shrimp Quinoa Bowl

 TODAY SHOW Chef Kevin Curry this was easy and delicious!!

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, forserving 

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.