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
Directions:
- 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!
Options:
- 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.
