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Cajun Shrimp Quinoa Bowls With Tangy Kale Sauce
Yields1 Serving
A spicy twist on a delicious quinoa bowl, and surprising nutrition in the tangy, green sauce.
Bowl Base
2 cups Cooked Quinoa
12 Prawns
1 Corn Cob
Cherry Tomatos
Corriander
Cajun Seasoning
Tangy Kale Sauce
1 cup Kale leaves chopped, stalks removed
1 cup Corriander
¼ cup Coconut Milk
¼ Avocado
½ Jalepeno or Chili
2 Limes, juiced
¼ Clove Fresh Garlic
Salt & Pepper
Prep Cajun Prawn Bowls
1
Add Quinoa to Bowls (cold or hot)
2
Veggie Prep! Remove corn from cob and slice tomatoes in half. Chop up the cilantro.
3
Grill or panfry shrimp and season with cajun spice mix while cooking. Make sure prawns are pink through but not overcooked.
Tangy Kale Sauce
4
Throw all ingredients into Chopper, Food Processor or Blender and pulse.
Nutrition Facts
0 servings
Serving size