Quinoa "Risotto" with Shrimp and Kale - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Quinoa "Risotto" with Shrimp and Kale



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    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 pound large shrimp, peeled and deveined
    • Salt and freshly ground black pepper
    • 1/2 yellow onion, diced
    • 1 cup will-rinsed quinoa
    • 2 1/4 cups chicken stock or low-sodium chick broth
    • 1 cup chopped kale
    • 1/2 cup frozen peas
    • 1/2 cup frozen corn
    • 1 medium plum tomato, chopped
    • 1/4 cup grated Parmesan


    1. In a large sauté pan over moderate heat, warm 2 tablespoons olive oil.
    2. Add the garlic and shrimp, alone with a pinch of salt and pepper, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes.
    3. Transfer to a bowl. Do not clean pan.
    4. In the same sauté pan, over moderate heat, warm the remaining 1 tablespoon olive oil.
    5. Add the onion and sauté until translucent, about 3 minutes.
    6. Add the quinoa and cook, stirring occasionally, for about 1 minute.
    7. Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes.
    8. Add the kale, peas, corn, and tomato and cook until the quinoa is tender, about 5 minutes.
    9. Add the cooked shrimp and gently stir to combine.
    10. Add the Parmesan, and season with salt and pepper. Serve hot!

    Nutritional information: 317 calories; 21g protein; 30g carbohydrates; 12g fat (2.6g saturated fat); 383mg sodium