Low-Fat Low-Carb Low-Sugar

Quinoa Shrimp + Kale Risotto

Prep: 15 mins
Cook: 20 mins
Servings: 4

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!


  • 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

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1827%
Saturated Fat (g)418%
Carbohydrates (g)4314%
Protein (g)3060%
Sugars (g)60%
Fiber (g)521%


  1. 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.
  2. 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.
  3. 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.
  4. Add the cooked shrimp and gently stir to combine.
  5. Add the Parmesan, and season with salt and pepper. Serve hot and enjoy!


Add fresh mint and dill sprigs as a tasty garnish.

Quinoa Shrimp + Kale Risotto

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