Shrimp & Kale Quinoa Bowl

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Shrimp & Kale Quinoa Bowl

Course: Dinner
Keyword: dairy-free, gluten-free, seafood
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 377kcal


  • 1/2 cup Quinoa (dry)
  • 1 tbsp Maple Syrup
  • 1 tbsp Apple Cider Vinegar
  • 1 1/2 tsps Tamari
  • 2 cups Kale Leaves (tough stems removed, chopped)
  • 1/2 Green Bell Pepper (chopped)
  • 1 cup Snap Peas (chopped)
  • 8 ozs Shrimp, Cooked (tails removed)
  • 2 tbsps Cashews (crushed)


  • Cook the quinoa according to the directions on the package, and set aside.
  • In a small bowl, whisk together the maple syrup, apple cider vinegar, and tamari.
  • Divide the chopped kale equally between serving bowls or plates. Top with equal amounts of quinoa, bell pepper, snap peas, and shrimp.
  • Drizzle the dressing overtop and garnish with the crushed cashews. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Nut-Free

    Use sesame seeds instead, or omit the cashews completely.
  • More Flavor

    Add ginger and garlic to the dressing. Sauté the shrimp and veggies if preferred.
  • Make it Vegan

    Use firm tofu, tempeh, or edamame instead of shrimp.


Serving: 2g | Calories: 377kcal | Carbohydrates: 43g | Protein: 37g | Fat: 7g | Cholesterol: 214mg | Sodium: 397mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1472IU | Vitamin C: 50mg | Calcium: 190mg | Iron: 4mg

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