Shrimp quinoa risotto (quinotto) | HealthPartners

Servings: 6


  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, (minced)
  • 1 pound giant shrimp, (peeled and deveined)
  • Salt and freshly floor black pepper
  • ½ yellow onion, (diced)
  • 1 cup quinoa, totally rinsed
  • 2 ¼ cups hen inventory (or low-sodium hen broth)
  • 1 cup chopped kale
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium plum tomato, (chopped)
  • ¼ cup grated Parmesan cheese


  • In a big sauté pan over reasonable warmth, heat 2 tablespoons olive oil. Add the garlic and shrimp, together with a pinch of salt and pepper. Sauté, stirring often, till the shrimp flip pink, about 5 minutes. Transfer to a bowl. Do not clear pan.
  • In the identical sauté pan over reasonable warmth, heat the remaining 1 tablespoon olive oil. Add the onion and sauté till translucent, about 3 minutes. Add the quinoa and prepare dinner, stirring often, for about 1 minute.
  • Add the hen inventory and convey to a boil, stirring often. Reduce the warmth and simmer for five minutes. Add the kale, peas, corn and tomato, and prepare dinner till the quinoa is tender, about 5 minutes.
  • Add the cooked shrimp and gently stir to mix.
  • Top with Parmesan cheese, and season with salt and pepper. Serve scorching!

Recipe and picture courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Information

Amount per serving



% DV*
Total Fat 12g
Saturated Fat 3g
Trans Fat 
Cholesterol 97mg
Sodium 383mg
Total Carbs 30g
Dietary Fiber 4g
Sugars 3g
Added Sugars 0g
Protein 21g
Vitamin D 0mcg
Calcium 123mg
Iron 2mg
Potassium 446mg

*Percent Daily Values are included the place obtainable. They are based mostly on a 2,000 calorie eating regimen. Your day by day worth could also be larger or decrease relying in your calorie wants.

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