Transform that leftover jarred salsa in the fridge into a simple but satisfying 5-ingredient spicy quinoa bowl.
1 cup dry quinoa, rinsed
2 tbsp olive oil
1 lb raw peeled, deveined large shrimp
1/2 (16 oz) jar salsa
1/2 (5 oz) container Nature's Promise baby spinach & kale
Cook the quinoa according to package directions.
When quinoa is almost done, heat the oil in a 12-inch nonstick skillet on medium-high. Season the shrimp with salt and pepper. Add to skillet and sear 2–3 min., until shrimp are pink and mostly cooked, turning over once halfway through.
To skillet, add the salsa, and cook 1–2 min., stirring into the shrimp until warm. Remove from heat.
Divide quinoa among 4 bowls. Top with the baby kale. Spoon the shrimp and salsa over each bowl and serve.