3/4 cup quinoa
5 ounces shredded cheddar cheese
1 teaspoon vegetable oil
1 pound medium shrimp, peeled and deveined
2 teaspoons Cajun seasoning
4 cups Swiss chard, chopped
2 tablespoons water
1 cup nonfat plain Greek yogurt
4 scallions, green parts only, minced
- Place quinoa in a medium pot with 2 cups of water. Bring to a boil then reduce heat to low and simmer uncovered until quinoa is tender and has absorbed almost all the liquid, about 12-15 minutes. Stir in the cheese and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and Cajun seasoning, toss to coat and cook until plump and opaque, 2-3 minutes. Transfer to a plate and set aside.
- Add Swiss chard and water to the skillet. Cook, stirring occasionally, until chard wilts. Remove from heat and whisk in yogurt.
- Divide quinoa among 4 bowls, top with chard and shrimp, and garnish with scallions.