Quinoa “Risotto” with Shrimp and Kale

shrimp and quinoa


  • 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

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