Shrimp, Kale and Quinoa Bake
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Shrimp, Kale and Quinoa Bake
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Cheesy casserole goodness with a quinoa base.
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Ingredients
- 2 cups quinoa cooked
- 2 cups Shrimp tail off, thawed, frozen, shelled
- 3 cloves garlic chopped
- 2 cups kale chopped
- 1- pint grape tomatoes cut in half, or cherry tomatoes
- 4-6 ounces mozzarella cheese sliced thin, herb marinated
- ½ cup basil chopped, fresh
- Old Bay seasoning to taste
- lemon squeeze
- balsamic vinegar splash
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 325 degrees.
- In a skillet heat 1-2 tablespoon olive oil. Add the garlic and shrimp and saute for a few minutes. Shrimp will continue to cook in the oven.
- Add the kale until it begins to wilt. Remove from heat.
- Spray the bottom of a 13 x 9 in. baking dish.
- Put cooked quinoa in the bottom. Top with shrimp, garlic and kale mixture.
- Top with Old Bay, lemon, balsamic vinegar, and salt and pepper to taste.
- Add the sliced cheese and tomatoes.
- Cover and bake for 20-25 minutes.
- Top with basil and serve immediately.
Nutrition Information
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Calories
251kcal
(13%)
Carbohydrates
31g
(10%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
91mg
(30%)
Sodium
352mg
(15%)
Potassium
495mg
(11%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
2140IU
(43%)
Vitamin C
35.6mg
(40%)
Calcium
174mg
(17%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 352mg | 15% |
| Potassium | 495mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2140IU | 43% |
| Vitamin C | 35.6mg | 40% |
| Calcium | 174mg | 17% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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