Spicy Shrimp Bowls with Parmesan Quinoa and Garlic Kale

• Gluten free

• Seafood

  • 6 Shrimp, large white

• Produce

  • 1 clove Garlic
  • 1/4 tsp Garlic powder
  • 1 cup Kale

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Chili powder
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on thegarlicdiaries.com

Description

Ingredients

• 1 cup COOKED quinoa (about ½ cup dry quinoa to 1 cup veggie [or chicken] stock - this will leave you with a little more than 1 cup of cooked quinoa)
• 6 large white shrimp, peeled and deveined
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 cup kale, fibrous stems removed and leaves chopped into bite size pieces
• 1 clove garlic, minced
• ¼ cup grated parmesan cheese
• 2 teaspoons olive oil

Directions

• Cook your quinoa according to package instructions
• Meanwhile, mix your spices together in a small bowl and season both sides of your shrimp with the mixture
• Heat a skillet over medium high heat with 1 teaspoon olive oil
• Sear shrimp on both sides until browned and cooked through
• Remove shrimp and turn your skillet down to medium/medium low
• Add your remaining 1 teaspoon of olive oil and your minced garlic
• Let this cook just until you can smell the garlic and then add your kale. Season with salt and pepper
• Stir almost constantly and let the kale cook down for a few minutes - be careful to keep the heat low enough and stir often enough that the garlic doesnt burn
• Taste the kale and season with any extra salt that is needed
• To your cooked, still warm quinoa, stir in your parmesan cheese. Season to taste with salt and pepper
• To assemble, add your quinoa, shrimp, and garlic kale to a bowl and you are good to go!