Quinoa and Shrimp Risotto with Kale

Chop all the veggies. Remove the kale from the stems and chop very small. Clean and prep the shrimp. Rinse the quinoa really well.

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.

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.

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.