This recipe comes from Healhty Green Kitchen (http://blog.healthy-green-lifestyle.com/spicy-garlic-shrimp-with-kale-and-quinoa.html)
For the quinoa:
1 cup quinoa
1 1/2 cups water
pinch of sea salt
Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Place in an uncovered 1 quart pan with water and bring to a boil. Reduce heat to simmer and cover. Cook until all water is absorbed (about 20 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork.
For the garlic shrimp with kale:
1 Tb. olive oil
1 Tb. butter
2 large garlic cloves, peeled and minced (use more if you really like garlic)
1/2 pound wild caught shrimp, preferably sustainably harvested
1-2 cups kale, chopped fine
1/2 cup tomato sauce juice from
1/2 lemon pinch or two of red pepper flakes
course sea salt
fresh parmesan cheese for serving-optional
In a large cast-iron skillet or other heavy-bottomed pan, heat the butter and olive oil. Add the garlic and saute for 1 minute, being careful so it doesn’t burn. Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through. Add tomato sauce and cook for another minute or so. Remove from the heat and add the lemon juice, red pepper flakes and salt. Taste and adjust seasonings, if necessary.
Serve over quinoa and sprinkle with fresh parmesan, if desired.