- 1 pound large shrimp, peeled and deveined - 1 tablespoon olive oil - 2 teaspoons Cajun seasoning (low-sodium) - 1 cup quinoa, rinsed - 2 cups low-sodium chicken broth or water - 2 cups kale, chopped - Juice of one lemon - Salt and pepper to taste - Fresh parsley for garnish

1. In a medium saucepan, bring the chicken broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. 2. While the quinoa is cooking, toss the shrimp with olive oil and Cajun seasoning in a bowl. 3. Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes on each side until they are pink and opaque. 4. In the same skillet, add the chopped kale and sauté for about 3 minutes until wilted. 5. Fluff the cooked quinoa with a fork and mix in the sautéed kale. 6. Serve the Cajun spiced shrimp over a bed of quinoa and kale. 7. Squeeze fresh lemon juice over the top and season with salt and pepper to taste. 8. Garnish with fresh parsley.