Herb Roasted Shrimp over a Kale, Quinoa and Black Bean Pilaf with Avocado Pesto
A flavorful blend of sautéed kale, Brussels Sprouts, cabbage, sauerkraut, carrots, and radicchio are served along with tender black beans and fluffy quinoa. The smooth and flavorful avocado pesto is a great counterbalance to earthy flavors of this dish. Topped with our plump shrimp that have been roasted with herbs, garlic, and a touch of olive oil.
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Herb Roasted Shrimp (Shrimp, Olive Oil, Spices.) Quinoa, Vegetable Stock (Water, Onions, Carrots, Fennel, Celery, Thyme, Parsley) Kale, Brussels Sprouts, Cabbage, Carrots, Radicchio, Black Beans, Sauerkraut (Cabbage, Water, Salt), Avocado Pesto (Avocado, Basil, Pumpkin Seeds, Roasted Garlic, Lemon Juice, Olive Oil, Water). Olive Oil, Spices