Cajun Shrimp and Quinoa

We've been on a quinoa craze lately. All four of us really enjoyed this dish, and it was really simple and quick to make. I could eat a lot of this stuff.

Cajun Shrimp and Quinoa

3/4 lb shrimp (honestly I don't know how much shrimp WE used, but this was the recipe)

4 medium tomatoes, cut into chunks

1 jalapeno, seeded and chopped

1/2 c. chopped yellow onion

2 cloves garlic, minced

1 tbsp tomato paste

3 tbsp olive oil

2 1/2 tsp cajun seasoning (again, I didn't measure this, just sprinkled as I desire)

2 1/2 c. cooked quinoa

1 c. shredded fontina cheese

S&P to taste

Fresh cilantro for garnish 

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 (or any oven-safe skillet. If you don't have one, just transfer from a regular pan to an oven-safe dish before placing in the oven). 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, 1/2 tsp cajun seasoning and tomatoes. Top with shrimp and then sprinkle with the fontina cheese.

Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler until the cheese is slightly brown and bubbly.

Garnish with fresh cilantro.

Bon Appetite!