Spicy Shrimp Bowls with Parmesan Quinoa and Garlic Kale

4.7 from 3 reviews


  • 1 cup COOKED quinoa (about 1/2 cup dry quinoa to 1 cup veggie [or chicken] stock – this will leave you with a little more than 1 cup of cooked quinoa)
  • 6 large white shrimp, peeled and deveined
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup kale, fibrous stems removed and leaves chopped into bite size pieces
  • 1 clove garlic, minced
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons olive oil


  1. Cook your quinoa according to package instructions
  2. Meanwhile, mix your spices together in a small bowl and season both sides of your shrimp with the mixture
  3. Heat a skillet over medium high heat with 1 teaspoon olive oil
  4. Sear shrimp on both sides until browned and cooked through
  5. Remove shrimp and turn your skillet down to medium/medium low
  6. Add your remaining 1 teaspoon of olive oil and your minced garlic
  7. Let this cook just until you can smell the garlic and then add your kale. Season with salt and pepper
  8. Stir almost constantly and let the kale cook down for a few minutes – be careful to keep the heat low enough and stir often enough that the garlic doesn’t burn
  9. Taste the kale and season with any extra salt that is needed
  10. To your cooked, still warm quinoa, stir in your parmesan cheese. Season to taste with salt and pepper
  11. To assemble, add your quinoa, shrimp, and garlic kale to a bowl and you are good to go!