SPICY SHRIMP BOWLS WITH PARMESAN QUINOA AND GARLIC KALE

Gluten free

Seafood

• 6 Shrimp, large white

Produce

• 1 clove Garlic

• 1/4 tsp Garlic powder

• 1 cup Kale

Pasta & Grains

• 1 cup Quinoa, COOKED

Baking & Spices

• 1/8 tsp Cayenne pepper

• 1/4 tsp Chili powder

• 1/4 tsp Salt

Oils & Vinegars

• 2 tsp Olive oil

Dairy

• 1/4 cup Parmesan cheese, grated

The quinoa: cooked in chicken or veggie stock and then mixed with some delicious parmesan cheese. Quinoa is SO good for you, and it cooks very quickly. It’s not like brown rice that takes forty five minutes on your stove. Quinoa is done in under twenty. And when you stir in the parmesan cheese and just watch it melt together with the hot quinoa and become melty and perfect? Happy moments.The kale: easiest thing ever. Chopped and sautéed with garlic and olive oil for a few minutes. It really couldn’t get much simpler, and it is a fantastic way to add some extra flavor and healthy goodness to your bowls.THE SHRIMP: seasoned with flavor packed, perfectly spicy chili powder,

For you 21 Day Fix people, here are your container amounts:1 green container (kale)

2 yellow containers (quinoa)

1 red container (shrimp)

1 blue container (parmesan)

2 teaspoons (olive oil)*

The spices, veggie stock (because we use such a small amount), and garlic are “free”*garlic powder,