Cajun Shrimp and Quinoa Casserole

Some Like It Hot

Clean Eating is easier than ever. It just takes reprograming of what is "normal".  One tip to make your busy life easier.  When cooking quinoa and brown rice, make more than you need.  Make enough that you can eat off of it for a week.  You can always freeze it as well.

If you like shrimp and spicy, you will love this easy dish.  Now I have 3 daughters who do NOT like it hot.  So I simply skipped the jalapenos and cut down on the cajun seasoning.

Ingredients:
¾ lb large wild caught shrimp, peeled and deveined
4 medium organic tomatoes, cut into chunks
1 organic jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp olive oil
2½ tsp cajun seasoning
Salt and pepper to taste
2½ C cooked quinoa
Fresh cilantro for garnish

Directions:
- Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
- Heat 1 tbsp olive oil over medium heat in a cast iron skillet.
- Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
- Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic.
- Cook until the onion and jalapeno are tender, stirring often.
- Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks.
- * If eating dairy - Top with the shrimp and then sprinkle with the fontina cheese.
- Place in the oven and bake at 350 for 15 minutes.
-- Garnish with fresh cilantro.