Directions

1. Heat 2 tablespoons olive oil in large skillet over medium heat.
2. Add the garlic and shrimp, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan.
3. In the same skillet over medium heat, warm the remaining 1 tablespoon olive oil.
4. Add the onion and sauté until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally,for about 1 minute.
5. Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender, about 5 minutes.
6. Add the cooked shrimp and gently stir to combine.
7. Add the parmesan, and serve hot!

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