Makes 2 servings
For the quinoa:
1 cup quinoa, rinsed
1 1/2 cups water
Large pinch of sea salt
For the shrimp:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 pound shrimp, peeled and deveined
1 small bunch of kale, roughly chopped (about 3 cups)
1/2 cup tomato sauce (I used roasted garlic sauce)
Juice from 1/2 lemon
2 pinches red pepper flakes
Coarse sea salt to taste
Freshly grated Parmesan for serving, optional
In a large saucepan, bring the water, quinoa, and salt to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 15-20 minutes. Let stand, covered for 5 minutes and then fluff with a fork. Set aside.
In a large skillet, heat the oil and butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and kale. Cook until the shrimp are pink and cooked through and the kale has wilted. Stir in the tomato sauce and cook for another minute. Remove the pan from the heat and stir in the lemon juice and red pepper flakes. Season with salt as needed.
Serve the shrimp and kale mixture on top of the quinoa and top with Parmesan if desired.