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.
Gather and chop all your ingredients so you're ready to go.
Onion, celery, and carrot in first.
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.
Tons of kale.
I was actually worried it would be too much kale, but the quinoa grows and it’s a nice balance.
The shrimp go in at the last minute.
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.
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!