To create the roux, whisk the olive oil and flour over medium-high heat.
Continue mixing with a wooden spoon (making sure to scrape the sides of the pan) for about 20 minutes, or until the the roux begins to turn a dark caramel color.
Add the vegetables (except for the kale), then sauté until the peppers and onion begin to soften.
Add the stock and spices, continue to cook.
Once the mixture begins to bubble, lower the heat and add in the shrimp.
Continue cooking for about 10 minutes.
Lastly, add in the shredded kale.
Remove from heat, top each serving with quinoa, and enjoy!