Quinoa “Risotto” with Shrimp and Kale
Servings
61 cup each
Ingredients
Instructions
  1. Heat 2 tablespoons olive oil in large skillet over medium heat.
  2. Add the garlic and shrimp, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan.
  3. In the same skillet over medium heat, warm the remaining 1 tablespoon olive oil.
  4. Add the onion and sauté until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally,for about 1 minute.
  5. 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.
  6. Add the cooked shrimp and gently stir to combine.
  7. Add the parmesan, and serve hot!
Recipe Notes

Substitute couscous or brown rice for quinoa.
Nutrition Facts
Quinoa “Risotto” with Shrimp and Kale
Amount Per Serving (1 cup eachg)
Calories 256 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 163mg 54%
Sodium 827mg 34%
Potassium 425mg 12%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 3g
Protein 23g 46%
Vitamin A 69%
Vitamin C 23%
Vitamin D0%
Calcium 11%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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