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Shrimp, Kale and Quinoa Bake
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Description
Cheesy, gluten-free shrimp bake.
Ingredients
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Chopped
- 2 cups Shrimp, Peeled And Tails Removed (I Used Frozen)
- 2 cups Kale, Chopped
- 2 cups Quinoa, Cooked
- ½ teaspoons Old Bay
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Balsamic Vinegar
- ½ teaspoons Kosher Salt
- ¼ teaspoons Pepper
- 4 ounces, weight Herb Marinated Mozzarella Cheese, Sliced Thin
- 1 pint Cherry Or Grape Tomatoes, Cut In Half
- ½ cups Fresh Basil, Chopped
Preparation
Preheat oven to 325°F.
In a skillet, heat 1 to 2 tablespoons olive oil. Add garlic and shrimp and saute for a few minutes (shrimp will continue to cook in the oven). Add kale until it begins to wilt. Remove from heat.
Spray bottom of a 13 x 9 inch baking dish. Put cooked quinoa in the bottom. Top with shrimp, garlic and kale mixture. Top with Old Bay, lemon juice, balsamic vinegar and salt and pepper to taste. Add the sliced cheese and tomatoes. Top with basil.
Cover and bake for 20–25 minutes.
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