Shrimp and Cheesy Quinoa with Cooked Kale
Southern meets nutritious and quick with this meal!
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.
Tried this recipe?Let us know how it was!