Ingredients

4 Servings

Meat & Seafood

  • Pacific White Shrimp 1 lb

Canned/Bottled Goods

  • Sesame Seed Oil 1/4 cup

  • Soy Sauce 2 tsp

Produce

  • Garlic Cloves 7

  • Ginger 1 tsp

  • Lacinato Kale 1 bunch

  • Garden Fresh Thyme 2 sprigs

Spices

  • Crushed Red Peppers 2 pinches

  • Kosher Salt 1/2 tsp

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Water 1 1/3 cups

Preparation

  1. Flavor & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 , smashed Garlic Clove
    • 2 sprigs Garden Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 2/3 cup Red Quinoa
    • 1 1/3 cups Water
  2. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 2/3 cup Red Quinoa
  3. Cook Shrimp

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic, ginger & red pepper flakes. Cook & stir until fragrant, about 30 seconds. Add shrimp. Raise heat to medium high & cook until shrimp are opaque, 2 to 3 minutes, stirring often. Add soy sauce & stir to coat.

    • 2 Tbsp Sesame Seed Oil
    • 4 , minced Garlic Cloves
    • 1 tsp , minced Ginger
    • 1 pinch Crushed Red Peppers
    • 1 lb , peeled and deveined Pacific White Shrimp
    • 2 tsp Soy Sauce
  4. Cook Kale

    Prepare ingredients. Set pan to medium heat for 1 minute. Add oil, garlic & chili flakes. Cook, stirring, until fragrant, 1 minute. Add kale & toss to coat. Saute until wilted, 3-4 minutes.

    • 2 Tbsp Sesame Seed Oil
    • 2 , minced Garlic Cloves
    • 1 pinch Crushed Red Peppers
    • 1 bunch , stems removed, hand torn Lacinato Kale
    • to taste Kosher Salt
    • to taste Black Pepper
  5. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 330 kcal  
Total Fat 16 g 20%
Total Saturated Fat 2.5 g 12%
Unsaturated Fat 13 g  
Cholesterol 145 mg 48%
Sodium 1090 mg 50%
Total Carbohydrate 24 g 9%
Fiber Total Dietary 3 g 11%
Sugars Total < 1 g  
Excellent Source: Protein 21 g 42%
Excellent Source: Vitamin C 34 mg 40%
Calcium Ca 129 mg 10%
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By Innit Culinary Team