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Shrimp and Quinoa Casserole

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Shrimp and Quinoa Casserole

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: bake, casserole, gluten-free, lowfat, Quinoa, Shrimp
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 710kcal

Ingredients

  • 2 1/2 cup quinoa, uncooked
  • 4 medium tomato, red
  • 2 1/2 teaspoon Cajun spice
  • 1/2 medium onion
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 12 ounce shrimp, peeled and deveined
  • 1 tablespoon tomato paste, canned
  • 1 cup, shredded fontina cheese

Toppings

  • 1 teaspoon cilantro

Serve With

  • 4 cup watermelon

Instructions

  • Preheat oven to 350°F.
  • Cook quinoa as directed on package.
  • While quinoa is cooking, cut tomatoes into chunks and mix with 1 teaspoon of Cajun seasoning; set aside. Chop onion and mince garlic; set aside separately.
  • In a large skillet (preferably oven-safe), heat 1 tablespoon of oil over medium. Season shrimp with 1 teaspoon of the Cajun seasoning and add to skillet. Cook for 2-3 minutes per side or until shrimp has become opaque in color. Remove from skillet and set aside.
  • Heat remaining 1 tablespoon of oil in the same skillet and add onions and garlic. Cook for 6-8 minutes, stirring occasionally; onions should become translucent. Stir in the cooked quinoa, tomatoes, tomato paste, shrimp, and the remaining 1/2 teaspoon of Cajun spice.
  • If skillet is oven-proof, sprinkle cheese on top and place directly into oven. Otherwise, place mixture into an 8X10 baking dish before adding the cheese.
  • Bake for 15 minutes or until cheese is bubbly and starts to brown.
  • Top with fresh cilantro and serve with watermelon on the side.
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Nutrition

Calories: 710kcal | Carbohydrates: 88g | Protein: 42g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 168mg | Sodium: 333mg | Fiber: 10g | Sugar: 14g

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