Cajun Shrimp and Kale-Quinoa Bowl

December 23, 2015

I’ve never been one to follow trends, whether it be clothes, shoes or even the latest gadgets. If its trendy I tend to steer clear of it, at least until I really see the need for it. So you can probably guess that when quinoa came on the scene as the latest super-food, I steered clear of it. This time it wasn’t because it was the latest trend, but because I disliked how it looked. For the longest I said it looked like parts of a brain and couldn’t fathom the thought of eating it. It was only when I began searching different protein options for lunch that I realized inevitably I was going to have to give quinoa a chance.

Now I will say that after experimenting¬† with quinoa that it wasn’t that bad. I’m still learning and figuring out how to cook with it but for the first time, I think I did okay. I’m not sure if this will be a staple in what I eat on a day to day but I know that it can be an option. Check out the recipe below:

Cajun Shrimp and Kale-Quinoa Bowl

  • 15 wild caught shrimp
  • 1/2 of an onion(diced)
  • 1 garlic clove
  • 1/2 of an organic bell pepper
  • 4 handfuls of organic kale
  • 1 1/2 cup of organic white quinoa
  • Red pepper flakes
  • 1 tbs Turmeric
  • 1 tbs Paprika
  • 21 seasoning salute (I used the Trader Joes version)
  • Salt
  • Lemon juice
  • White wine vinegar
  • Cajun seafood seasoning (I used Blackened Redfish seasoning)

Peel and deveined the shrimps. Marinate the shrimps in lemon juice, white wine vinegar and a Cajun seafood seasoning of your choice. Let sit for about 15 minutes.

In a large pot bring some water to a boil and pour the quinoa along with some salt and the 21 seasoning salute. Add the kale and let boil for about 8 minutes (This will become your “Kale broth”).

In a hot skillet pan pour in a little olive oil. Saute the onions, garlic and peppers until their caramelized. Add the shrimps and red pepper flakes, removed from heat when the shrimps are cooked.

On low heat, transfer the quinoa and kale mixture to the skillet along with some of the kale broth. Mix in the turmeric and paprika and let simmer until all the liquid is gone. Serve while still hot. Serves about 4.


Happy Cooking!



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