Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Quinoa Shrimp + Kale Risotto Adapted from: What's Cooking USDA Mixing Bowl 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 voil├í! Ingredients 3 tablespoons olive oil 3 cloves garlic (minced) 1 pound large shrimp (peeled + deveined) Sea salt and freshly ground black pepper ┬╜ yellow onion (diced) 1 cup well-rinsed quinoa 2 ┬╝ cups chicken stock (or low-sodium chicken broth) 1 cup chopped organic kale ┬╜ cup frozen peas ┬╜ cup frozen organic corn 1 organic plum tomato (chopped) ┬╝ cup grated Parmesan cheese *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 23% Fat (g) 0 27% Saturated Fat (g) 0 18% Carbohydrates (g) 0 14% Protein (g) 0 60% Sugars (g) 0 0% Fiber (g) 0 21% Preparation View As Slideshow In a large saut├⌐ pan, over medium heat, warm 2 tablespoons olive oil. Add the garlic and shrimp, along with a pinch of salt and pepper, and saut├⌐, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan. In the same saut├⌐ pan over moderate heat, warm the remaining 1 tablespoon of olive oil. Add the onion and saut├⌐ 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. [print-me printicon="false" title="print" target=".recipe" do_not_print=".rOptions, .recipe-topic, .socialShare, .likeCount, .breadcrumbs, .rMoreImg, .recipeBottom, .rSlideshow, .nutritionBox"] TAGS: Corn, Fiber, Gluten-Free, Kale, Parmesan Cheese, Peas, Quinoa, Seafood, Shrimp, Tomato Related Recipes Garden Pasta Salad Slow Cooker Golden Baked Chicken Wheatberry Chili Scallion, Eggplant + Pepper Rice Bowl Salad Paprika Cumin Quinoa the BlackBeanBurrito Salmon Sushi Salad Balsamic Braised Chicken