Sauteed Shrimp, Kale & Candied Walnuts with Hoisin Sauce and Quinoa

Photo of sauteed shrimp, kale and candied walnuts with hoisin sauce over quinoa

Updated 1/10/2014

It’s Foodie Friday here at Slowpoke Divas. Here’s a quick, easy and tasty meal perfect for a busy weekday dinner or weekend lunch.

Ingredients (for one person)

  • 1/2 cup organic [cooked or frozen] quinoa
  • 1 tablespoon organic extra-virgin olive oil
  • 1 teaspoon dried onion
  • 3 kale leaves, torn into bite-sized pieces (ribs removed)
  • 1 tablespoon organic extra-virgin olive oil
  • 1/4 pound wild shrimp (may substitute extra firm tofu), chopped into bite-sized pieces
  • 1 tablespoon candied walnuts (or substitute dry roasted nuts of choice)
  • 1 tablespoon hoisin sauce


  • Cook the quinoa according to package directions or to preferred texture. While quinoa cooks, prepare other ingredients.
  • With 10 minutes remaining before quinoa is done, add olive oil and dried onion to saute pan. Heat up to 1 minute.
  • Add kale and stir to evenly coat pieces with olive oil and onion.
  • When kale turns bright green, add shrimp and stir until pink (about 1 minute).
  • Turn off heat and add hoisin sauce and walnuts. Stir to evenly coat kale, shrimp and walnuts.
  • Serve over hot cooked quinoa.

The entire meal took me 15 minutes to prepare, cook and serve!


  • To make this meal gluten free, I used Sun Luck All Natural Hoisin Sauce because it doesn’t contain any soy sauce or wheat. I found it more “authentic tasting” and sweeter than Premier Japan’s gluten free hoisin sauce.
  • To make this meal vegetarian or vegan, use extra firm tofu. You may need to use more oil to ensure the tofu doesn’t stick to the pan.
  • If you need to cook the quinoa, then there overall preparation time will be 30 to 40 minutes.
About Bonnie Parrish-Kell

Publisher & Chief Diva here at Slowpoke Divas. I always feel better after a good workout or matter how sore I am afterwards. Tweet me @bparrishkell or @slowpokedivas. Instagram: @slowpokedivas