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.

Sandra Gutierrez
Source: Diabetic Living Magazine, Fall 2019


Ingredient Checklist


Instructions Checklist
  • Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed 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 occasionally, 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 1/2 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 1/4 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.


To make ahead: Cook quinoa (Step 1) and refrigerate for up to 1 day.

Nutrition Facts

215.6 calories; protein 13.3g 27% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 1.7g; fat 7.1g 11% DV; saturated fat 1.5g 7% DV; cholesterol 56.6mg 19% DV; vitamin a iu 598.2IU 12% DV; vitamin c 6.8mg 11% DV; folate 79.8mcg 20% DV; calcium 85.3mg 9% DV; iron 2.2mg 12% DV; magnesium 81.2mg 29% DV; potassium 405.4mg 11% DV; sodium 472mg 19% DV.