Dinner
Gluten-Free
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!

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

Nutritional Info
Nutrition InfoPerServingDaily%
Calories45223%
Fat (g)1827%
Saturated Fat (g)418%
Carbohydrates (g)4314%
Protein (g)3060%
Sugars (g)60%
Fiber (g)521%

Preparation

  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!

Tip

Add fresh mint and dill sprigs as a tasty garnish.

Quinoa Shrimp + Kale Risotto

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