Quinoa Pasta with Shrimp and Sautéed Kale -Day 1

This recipe is super simple, and can be put together in under 20 minutes (which is key when you’re running around like I am).  


This recipe will make 1-1 1/2 meals

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 3 oz Pre-Cooked Frozen Shrimp (Peeled & Deveined)  – Some people disagree with using frozen shrimp, I have no problem with it – but, if you’d rather use fresh shrimp you can get it at any grocery store / seafood shop.
  • 10 oz Frozen Kale – Again, some people prefer fresh.. but I like to be quick, so frozen works for me.  I make the full 10 oz. because – well, who won’t eat leftover kale?!
  • 2 oz. Quinoa Pasta (I used Andean Dream Gluten / Corn Free http://www.andeandream.com/OtherProducts.html)
  • Organic, Low Sodium Chicken Broth (I use Pacific: http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth)
  • Coconut Oil (I use Spectrum Organic Coconut Oil: http://www.spectrumorganics.com/?id=87)
  • Ground Pepper
  • Fresh Garlic (amount to your taste – I used 2 cloves)


  • Thaw frozen shrimp
  • Thaw frozen kale
  • Heat a pan on medium to low for about 1 minute
  • Put pasta water on heat to begin boiling
  • Add Coconut Oil and fresh Garlic to pan and let sit for about a minute
  • Add Kale and Shrimp to the Oil / Garlic mixture
  • Add about 2 oz. of chicken broth to the oil / garlic / kale / shrimp mixture
  • Let the Kale and Shrimp Sautee for about 10 minutes
  • While the Kale and Shrimp is Sautéing add the Quinoa Pasta to boiling water
  • Once the Pasta is finished Mix the Sauteed Kale and Shrimp with the Pasta (along with the oil / garlic sauce leftover).
  • Mix together and ENJOY!

4 thoughts on “Quinoa Pasta with Shrimp and Sautéed Kale -Day 1

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