1big bunch of Swiss chardcleaned, trimmed and cut into bite-size pieces
½tsp.of crushed red pepper flakes
1pkg of grape tomatoes halved or quartereddepending on the size
1lb.of shrimp
Garlic powder to taste
1package of plain cooked quinoaI cook it in vegetable broth for added flavor
Instructions
Heat 3 Tbsp. of oil over medium heat in a saute pan.
Add shallots, mushrooms and press the garlic into the pan. Season with salt and pepper and saute for 5 minutes, stirring frequently.
Add the Swiss chard to the pan and season with a little more salt, pepper and the crushed red pepper flakes.
Saute for 2 more minutes to cook the greens down a bit and reduce the heat to medium low. Add you tomatoes and cook for 10 minutes, stirring once in a while.
While the greens are cooking, add 1 Tbsp. of oil in a separate pan over medium heat.
Toss your shrimp in a bowl with salt, pepper, garlic powder and the remaining 1 Tbsp. of oil.
Add the shrimp to the pan and add the lemon juice onto the shrimp.
Cook the shrimp for around 1 minute on each side and then add the shrimp and all of the juices to the greens.
Cover and cook for a few more minutes until the shrimp is fully cooked and pink (but not over cooked).
Serve over hot quinoa and enjoy!
Notes
This will last up to 3 days covered in the refrigerator.