Regal's LifeStyle Change Meal Suggestions

Ingredients

• 8 oz shrimp, peeled and deveined
• 1/2 cup quinoa
• 2 cups kale, chopped
• 1/4 cup red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled

Instructions

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then lower heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
2. In a bowl, combine shrimp with lemon juice, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Heat a grill pan over medium-high heat. Add shrimp and grill for 2-3 minutes on each side until cooked through and opaque.
4. In a large skillet, heat olive oil over medium heat. Add red onion and kale, sautéing for 5 minutes until kale is wilted.
5. Stir in cherry tomatoes and cook for an additional 2 minutes.
6. Mix cooked quinoa into the skillet with the kale and tomatoes, combining well.
7. Plate the quinoa and kale mixture, arrange grilled shrimp on top, and sprinkle with feta cheese before serving.

Nutritional Information