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Shrimp, Quinoa and Kale Bake

Shrimp, Kale and Quinoa Bake

Cheesy casserole goodness with a quinoa base.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: quinoa bake
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 251kcal
Author: Karen Kelly


  • 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
  • ½ 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 tablespoon 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.


Calories: 251kcal | Carbohydrates: 31g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 352mg | Potassium: 495mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2140IU | Vitamin C: 35.6mg | Calcium: 174mg | Iron: 3.4mg
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