Shrimp & Quinoa Casserole
1 lb shrimp, peeled and deveined
2 medium tomatoes
½ cup onion, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp tomato paste
2 tbsp olive oil
2 ½ tsp seasoning of choice
1.5 cup cooked quinoa
1 cup fontina cheese
Preheat oven at 350 degrees F.
Toss the shrimp in about 1 tsp of seasoning. In a separate bowl, toss shrimp with ½ tsp seasoning and 2 tsp of olive oil.
Add olive oil to a large skillet and heat to medium-high. Saute onions, mushrooms, and garlic until soft.
Mix in quinoa, 1 tbsp tomato paste, ½ tsp seasoning, and tomato.
Pour into a baking dish and lay shrimp on top. Sprinkle with fontina cheese.
Bake at 350 for 15 minutes. Broil for last 2 minutes.
350 cals, 20g carb, 29g protein, 18g fat