Quinoa “Risotto” with Shrimp and Kale



  • 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 well-rinsed quinoa
  • 2 1/4 cups chicken stock (or low-sodium chicken 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 cheese


  1. In a large sauté pan over moderate heat, warm 2 tablespoons olive oil. Add the garlic and shrimp, along with a pinch of salt and pepper, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan.
  2. In the same sauté pan over moderate heat, warm the remaining 1 tablespoon olive oil. Add the onion and sauté until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally,for about 1 minute.
  3. 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.
  4. Add the cooked shrimp and gently stir to combine.
  5. Add the Parmesan, and season with salt and pepper. Serve hot!

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.



We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.