Mushroom & Shrimp
Quinoa Risotto
ACTIVE: 30 min. TOTAL: 30 min.
TO MAKE AHEAD: Cook quinoa (Step 1),
refrigerate for up to 1 day.
25g CARB
Quinoa, the super-grain of Peru, has a
creamy and supple texture that lends
itself to recipes that are typically made
with rice. It’s high in protein and fiber,
gluten-free, and very filling. White quinoa
is the most common variety, but you can
also find red, black, or multicolored qui-
noa—any variety works in this recipe. For
a vegetarian version, double the mush-
rooms and skip the shrimp.
¾ cup quinoa
1¼ cups water
1 Tbsp. olive oil, divided
1 medium shallot, minced
(about ¼ cup)
1½ cups sliced cremini or button
mushrooms (3 oz.)
2 large garlic cloves, minced
(about 1 Tbsp.)
¼ tsp. crushed red pepper
6 oz. peeled and deveined raw
shrimp, chopped (¾ cup)
¾ cup low-sodium chicken broth
or vegetable broth, divided
¼ cup chopped fresh Italian
parsley
¼ tsp. salt
¼ tsp. ground pepper
¼ cup grated Parmesan cheese
1 lemon, cut into wedges- Combine quinoa and water in a small
saucepan; bring to a boil over medi-
um-high heat (watch to ensure it does
not boil over). Cover, reduce heat to low,
and cook until the liquid has been ab-
sorbed and the quinoa is tender, about
15 minutes. Set aside. - Heat 2 tsp. oil in a medium saucepan
over medium-high heat. Add shallot and
cook, stirring often, until fragrant, about
2 minutes. Add the remaining 1 tsp. oil
and mushrooms; cook, stirring occa-
sionally, until the mushrooms begin to
turn golden, 2 to 3 minutes.- Add garlic, crushed red pepper, and
shrimp; cook, stirring, for 1 minute. Stir
in ½ cup broth and cook, stirring and
scraping up any browned bits, for 1
minute. - Reduce heat to medium. Stir in the
quinoa and the remaining ¼ cup broth;
cook, stirring, until the liquid has almost
evaporated, about 2 minutes. Stir in
parsley, salt, and pepper. Sprinkle with
Parmesan. Serve immediately, with
lemon wedges.
SERVES 4: 1 cup each
CAL 216, CARB 25g (fiber 3g, sugars 2g),
FAT 7g (sat. fat 1g), PROTEIN 13g,
CHOL 57mg, SODIUM 472mg,
POTASSIUM 405mg.