Shrimp, Kale and Quinoa Bake

• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Chopped
• 2 cups Shrimp, Peeled And Tails Removed (I Used Frozen)
• 2 cups Kale, Chopped
• 2 cups Quinoa, Cooked
• 1/2 teaspoons Old Bay
• 1 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Balsamic Vinegar
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Pepper
• 4 ounces, weight Herb Marinated Mozzarella Cheese, Sliced Thin
• 1 pint Cherry Or Grape Tomatoes, Cut In Half
• 1/2 cups Fresh Basil, Chopped

1. Preheat oven to 325 degrees F.
2. In a skillet, heat 1 to 2 tablespoons olive oil.
3. Add garlic and shrimp and saute for a few minutes (shrimp will continue to cook in the oven).
4. Add kale until it begins to wilt.
5. Remove from heat.
6. Spray bottom of a 13 x 9 inch baking dish.
7. Put cooked quinoa in the bottom.
8. Top with shrimp, garlic and kale mixture.
9. Top with Old Bay, lemon juice, balsamic vinegar and salt and pepper to taste.
10. Add the sliced cheese and tomatoes.
11. Top with basil.
12. Cover and bake for 2025 minutes.

olive oil, garlic, shrimp, quinoa, lemon juice, balsamic vinegar, kosher salt, pepper, mozzarella cheese, pint cherry, fresh basil

Taken from tastykitchen.com/recipes/main-courses/shrimp-kale-and-quinoa-bake/ (may not work)