Spicy Shrimp Bowls with Parmesan Quinoa and Garlic Kale

INGREDIENTS

1 cup

COOKED quinoa (about ½ cup dry quinoa to 1 cup veggie [or chicken] stock - this will leave you with a little more than 1 cup of cooked quinoa)

large white shrimp, peeled and deveined

1/4 tsp

chili powder

1/4 tsp

garlic powder

1/4 tsp

salt

1/8 tsp

cayenne pepper

1 cup

kale, fibrous stems removed and leaves chopped into bite size pieces

1 clove

garlic, minced

1/4 cup

grated parmesan cheese

2 tsp

olive oil