Sweet Quinoa, Beet Greens, Kale & Shrimp

Feeds 6-8 people

2 cups white quinoa rinsed

3 T Extra Virgin Olive Oil

1 T Coconut Oil

1/2 leek

1/2 c water

3 c chopped kale

1/4 c red wine vinegar

1 t of Dijon mustard

1/2 c grated parm cheese

Kosher salt and black pepper to taste

2 c raw shrimp

1 1/2 beet greens

5 pitted dates

Heat 1 T of coconut oil in a large pan, then saute the onion and the leek. Add quinoa and saute until lightly toasted 2-3 minutes. Add the water and kale and stir to combine, bring to a boil, then reduce heat to low and simmer covered until the quinoa is tender and the water has been absorbed 15 to 18 minutes.
In a small bowl, whisk together vinegar and mustard until smooth, add a pinch of salt and pepper and slowly add the 3 T of Olive oil. Whisk continuously to emulsify. Drizzle dressing over Quinoa and stir in parm cheese and chopped dates.
Cook shrimp and add beat greens until wilted then combine all together. Voila!

Munch Safely,


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