
Dinner
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Quinoa Shrimp + Kale Risotto
Cook: 20 mins
Fabulous twist on risotto – this quinoa-centered dish highlights the flavor of the shrimp and kale – and packs a serious protein punch! It’s also low calorie – so enjoy this tasty + nutritious indulgence guilt-free! If you’re pescatarian, just sub the chicken broth for either fish or veggie broth, and voilá!
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 pound large shrimp (peeled + deveined)
- Sea salt and freshly ground black pepper
- ½ yellow onion (diced)
- 1 cup well-rinsed quinoa
- 2 ¼ cups chicken stock (or low-sodium chicken broth)
- 1 cup chopped organic kale
- ½ cup frozen peas
- ½ cup frozen organic corn
- 1 organic plum tomato (chopped)
- ¼ cup grated Parmesan cheese
*Choose organic whenever possible
Nutrition Info | PerServing | Daily% |
---|---|---|
Calories | 452 | 23% |
Fat (g) | 18 | 27% |
Saturated Fat (g) | 4 | 18% |
Carbohydrates (g) | 43 | 14% |
Protein (g) | 30 | 60% |
Sugars (g) | 6 | 0% |
Fiber (g) | 5 | 21% |
Preparation
- In a large sauté pan, over medium heat, warm 2 tablespoons olive oil. Add the garlic and shrimp, along with a pinch of salt and pepper, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan.
- In the same sauté pan over moderate heat, warm the remaining 1 tablespoon of olive oil. Add the onion and sauté until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally, for about 1 minute.
- Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender, about 5 minutes.
- Add the cooked shrimp and gently stir to combine.
- Add the Parmesan, and season with salt and pepper. Serve hot and enjoy!
Tip
Add fresh mint and dill sprigs as a tasty garnish.