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¾ cup quinoa
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1 ¼ cups water
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1 tablespoon olive oil, divided
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1 medium shallot, minced (about 1/4 cup)
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1 ½ cups sliced cremini or button mushrooms (3 oz.)
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2 large garlic cloves, minced (about 1 Tbsp.)
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¼ teaspoon crushed red pepper
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6 ounces peeled and deveined raw shrimp, chopped (3/4 cup)
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¾ cup low-sodium chicken broth or vegetable broth, divided
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¼ cup chopped fresh Italian parsley
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¼ teaspoon salt
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¼ teaspoon ground pepper
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¼ cup grated Parmesan cheese
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1 lemon, cut into wedges
Mushroom & Shrimp Quinoa Risotto
Quinoa, the super-grain of Peru, has a creamy and supple texture that lends itself to recipes that are typically made with rice, like this risotto. 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 quinoa—any variety works in this recipe. For a vegetarian version of this easy healthy recipe, double the mushrooms and skip the shrimp.
Nutrition Information
193
Calories
12g
Carbohydrates
20g
Protein
464mg
Potassium
6g
Fiber
1g
Sugar
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