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Quinoa and Shrimp Risotto with Kale

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Quinoa and Shrimp Risotto with Kale
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4
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Quinoa and Shrimp Risotto with Kale

A super healthy meal that will fill you up and warm your bones in the cold winter.

Ingredients

1
large carrot (diced)
2
celery stalks (diced)
1
large red onion (diced)
3
cloves garlic (minced)
1 1/2
cups quinoa
6
stems kale
1
quart veggie stock
3/4
pound shrimp
1
cup yogurt

Directions

  • 1 Chop all the veggies. Remove the kale from the stems and chop very small. Clean and prep the shrimp. Rinse the quinoa really well.
  • 2 In a medium sauce pot or dutch oven, cook the carrot, celery, and onion in a little oil for 10 minutes. Add the garlic and the quinoa and cook for about 10 minutes stirring often. You want to lightly toast the quinoa but not burn the garlic or other veggies.
  • 3 Add in the kale and stir well. Add about 1/3 of the veggie stock and stir well. Cook on a medium-low, stirring often until most of the stock has evaporated. Repeat with the next third of the stock, and then the final third. this should take about 25 minutes.
  • 4 Finally, when the quinoa is tender and there is still a fair amount of liquid in the pot, add in the shrimp and stir. Cook about 3 minutes at a light simmer until the shrimp turns white and is fully cooked. Remove from heat and stir in the yogurt. Serve.
See Step By Step

Step By Step  

Time to lighten up with good-for-you food, and this is it!

As prepared by The Food in my Beard,

This Quinoa and Shrimp Risotto with Kale will leave you full and happy to be eating better again.

Welp, here we are. Time to trade in your cookies and ham for quinoa and kale. Nobody wants to do it, but it's just that time of year. But if you do it right, it doesn't have to be bad. In fact, with dishes like this one, it can be pretty good!

You can “risotto” any grain, and quinoa is one of the healthiest ones out there so I decided to try it out.  It doesn't get as creamy as rice or barley, but with the help of a dollop of yogurt, you get a really nice texture and deep flavor. Pop in a few shrimp and you have a healthy meal that's hearty and filling on a cold winter evening.

 

Quinoa and Shrimp Risotto with Kale

Gather and chop all your ingredients so you're ready to go.

 

Quinoa and Shrimp Risotto with Kale

Onion, celery, and carrot in first.

 

Quinoa and Shrimp Risotto with Kale

Garlic and quinoa in next. I also added a habanero. This isn't in the recipe, but when I am eating healthy I like it hot! Feel free to throw in habanero, jalapeno, pepper flakes, or any spicy thing you want.

 

Quinoa and Shrimp Risotto with Kale

Tons of kale.

 

Quinoa and Shrimp Risotto with Kale

I was actually worried it would be too much kale, but the quinoa grows and it’s a nice balance.

 

Quinoa and Shrimp Risotto with Kale

The shrimp go in at the last minute.

 

Quinoa and Shrimp Risotto with Kale

Once the shrimp are cooked, remove from heat and toss in the yogurt. This helps the whole thing stop cooking and prevents the shrimp from getting rubbery.  It also creates a nice creamy sauce.

 

Quinoa and Shrimp Risotto with Kale

Super healthy, creamy, and delicious!

  

Dan Whalen needs to shed a few pounds for the TV cameras.  He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
No nutrition information available for this recipe
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