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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.9
  • Total Fat: 4.5 g
  • Cholesterol: 57.1 mg
  • Sodium: 152.4 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 13.5 g

View full nutritional breakdown of Quinoa & Shrimp Risotto calories by ingredient
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Quinoa & Shrimp Risotto

Submitted by: TAMRACLOVEC

Introduction

A delicious and very filling almost-one-pot meal! All your major food groups are included here - protein, carbs, veggies and a touch of dairy. This is a very flavorful warm-you-up comfort food - perfect for a chilly day! Altered from the original for my own tastes and diet. A delicious and very filling almost-one-pot meal! All your major food groups are included here - protein, carbs, veggies and a touch of dairy. This is a very flavorful warm-you-up comfort food - perfect for a chilly day! Altered from the original for my own tastes and diet.
Number of Servings: 8

Ingredients

    Roasted Squash:
    3 cups of butternut squash, in 1/2" dice
    Olive oil spray
    Freshly Ground Black pepper
    sprinkling each of onion & garlic powder

    Quinoa Risotto:
    2 cups vegetable broth (or bullion + water)
    1C dry quinoa
    ½ cup white wine
    1 onion, finely diced
    1 red pepper, finely diced
    1 C mushrooms, sliced
    ½ tsp pepper
    1/8 – ¼ tsp cayenne pepper
    1 T olive oil
    4 -6 cloves garlic, minced
    1 T fresh thyme (1t dried)
    1 T fresh sage, minced (1t dried)
    2 cup thawed frozen peas
    3C frozen salad shrimp, thawed (8oz thawed weight)
    4 T parmesan cheese, grated
    2.5 T slivered almonds, toasted

Directions

Makes 8 servings, 1 fluffy cup each (not packed)

Taken and altered from www.cookingquinoa.net

1. Preheat oven to 425 degrees. Spray olive oil on the diced butternut squash and toss. Season with pepper, garlic, & onion. Place on a rimmed baking sheet and bake for 30 minutes, tossing occasionally.

2. Bring broth to simmer over medium heat. Keep warm.

3. Sauté mushrooms, onion and pepper in olive oil over medium high heat for 8 minutes, stirring often. Lower heat to medium. Add garlic and stir for 30 seconds. Add rinsed quinoa and cook 2 minutes more.

4. Add wine and cayenne pepper. Cook until wine has absorbed and then add in just enough vegetable broth to cover. Continue stirring frequently and adding broth until all but ½ cup of the broth has been added. This should take about 20 minutes.

5. Add in thyme, sage, peas and thawed shrimp. Stir for two minutes and then remove pan from heat. (There will still be a little liquid remaining. )

6. Stir in squash. Each 1C serving gets 1/2T parmesan cheese and 1t almonds.

Number of Servings: 8

Recipe submitted by SparkPeople user TAMRACLOVEC.





TAGS:  Fish | Dinner | Fish Dinner |

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