This delicious, healthy shrimp quinoa risotto recipe will become a family favorite. Quick and easy, it's packed with protein but still low in calories.

Servings: 6


  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, (minced)
  • 1 pound large shrimp, (peeled and deveined)
  • Salt and freshly ground black pepper
  • ½ yellow onion, (diced)
  • 1 cup quinoa, thoroughly rinsed
  • 2 ¼ cups chicken stock (or low-sodium chicken 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 large sauté pan over moderate heat, warm 2 tablespoons olive oil. Add the garlic and shrimp, along with a pinch of salt and pepper. Sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan.
  • 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.
  • 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.
  • Add the cooked shrimp and gently stir to combine.
  • Top with Parmesan cheese, and season with salt and pepper. Serve hot!

Recipe and photo 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 where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.