Southern meets nutritious with this dish. I wanted to put shrimp and grits on the menu this week and create the recipe to be simple, but I also wanted the meal to be packed with fiber and as much nutrition as possible. I swapped the grits for quinoa and paired it with sautéed kale as a side.
KEEN-WAH is how you say quinoa! I pronounced it “Kee-no-uh” when I first discovered it. 🙂
Did you know quinoa is a “complete protein” – This means it provides all nine essential amino acids. Typically this is just found in animal products. Quinoa is higher in protein and fiber than grits, and it provides more vitamins and mineral, like manganese, magnesium, phosphorous, copper, and iron. Quinoa is also high in phytonutrients, like quercetin and kaempferol, which have been shown to be anti-inflammatory, anti-viral, and protect against certain cancers.
This is the quinoa I used in the recipe: Click
Shrimp and Cheesy Quinoa with Cooked Kale
Ingredients
- 16 oz. Thawed Shrimp Shell and Tail Removed
- 1 Tbsp. Butter
- 1 tsp Minced Garlic or 2 Fresh Garlic Clove, Minced
- 1 C Quinoa
- 2 Tbsp. Butter
- 1 C Shredded Cheese Sharp cheddar, swiss & gruyere, mozzarella, etc.
- To Taste Kosher Salt & Pepper
- 2 Bunches Kale
- 4 Tbsp. Apple Cider Vinegar
- To Taste Pepper
Instructions
- In a skillet over medium heat, add kale (washed and removed from stem) with vinegar – Cook for 3-5 minutes until kale is softened. Remove from skillet.
- In the same skillet over medium heat, add 1 Tbsp. butter, shrimp, minced garlic kosher salt and pepper. Cook for 5-6 minutes, until cooked through and not translucent.
- In a saucepan, cook 1 C dry quinoa according to package directions. Once cooked and fluffy, add 2 Tbsp. butter and 1 C cheese. Stir. It ain't a sin to add more cheese… 😉
- Plate and enjoy! Store in air-tight container for up to three days, and reheat before eating leftovers.
Soul Work in the Kitchen:
It’s ok if you fall down and lose your spark… Just make sure when you get back up you rise as the whole fire.
Colette Werden