Gluten free goodness at it’s best. This Shrimp, Kale and Quinoa Bake is a cheesy, flavorful casserole that will make any weeknight more exciting.
Need a quick, healthy, gluten free dinner tonight? This is it. It’s fresh and flavorful with tons of basil and spice from the herbed mozzarella and Old Bay. I used frozen shrimp and it worked great.
Did you know that one medium shrimp has only five calories and one gram of protein? That’s a lot of bang for the buck. Kale is full of antioxidants and has thirty-three calories per cup with two grams of protein. Quinoa has two hundred twenty-two calories per cup and eight grams of protein. Can you see where this is going? This Shrimp, Kale and Quinoa Bake is good for you. Eat it tonight, make it for a friend or pack it in your lunch all while patting yourself on the back. Small victories add up. Besides if I fill myself up with this I have less room in my belly for handfuls of chocolate chips.This recipe was adapted from a similar one from Gluten Free Goddess. Her recipes are amazing so if you haven’t heard of her, it’s time you did. I made some minor changes like swapping the spinach for kale and using quinoa instead of rice. Using a flavored cheese can really make a dish zing. I love using basil and tomato feta and Boursin flavored goat cheese. It is so flavorful that you can use less of it. That’s a win. After all, we want to eat more of the good stuff and less of the bad.
Shrimp, Kale and Quinoa Bake - Gluten Free
- 2 cups quinoa cooked
- 2 cups frozen shelled shrimp tail off, thawed
- 3 cloves garlic chopped
- 2 cups chopped kale
- 1- pint sweet grape or cherry tomatoes cut in half
- 4-6 ounces herb marinated mozzarella sliced thin
- 1/2 cup fresh basil chopped
- Old Bay seasoning to taste
- squeeze of lemon
- splash of balsamic vinegar
- salt and pepper to taste
Preheat oven to 325 degrees.
In a skillet heat 1-2 tbsp olive oil. Add the garlic and shrimp and saute for a few minutes. Shrimp will continue to cook in the oven.
Add the kale until it begins to wilt. Remove from heat.
Spray the bottom of a 13 x 9 in. baking dish.
Put cooked quinoa in the bottom. Top with shrimp, garlic and kale mixture.
Top with Old Bay, lemon, balsamic vinegar, and salt and pepper to taste.
Add the sliced cheese and tomatoes.
Cover and bake for 20-25 minutes.
Top with basil and serve immediately.