Servings: 6
Ingredients
- 3 tablespoons olive oil, divided
- 3 garlic cloves, (chopped)
- 1 pound large prawns (peeled and deveined)
- Salt and freshly ground black pepper
- ½ yellow onion (diced)
- 1 cup of quinoa, thoroughly rinsed
- 2 ¼ cups chicken stock (or low-sodium chicken stock)
- 1 cup chopped cabbage
- ½ cup frozen peas
- ½ cup frozen corn
- 1 medium plum tomato, (sliced)
- ¼ cup of grated parmesan
Directions
- In a big sauté pan over medium heat, heat 2 tablespoons of olive oil. Add the garlic and shrimp, in addition to a pinch of salt and pepper. Cook, stirring occasionally, until shrimp turn pink, about 5 minutes. Transfer to a bowl. Don’t clean the pan.
- In the identical skillet over moderate heat, heat the remaining 1 tablespoon of olive oil. Add onion and cook until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally, for about 1 minute.
- Add the chicken broth and convey to a boil, stirring occasionally. Reduce the warmth and cook for five minutes. Add the kale, peas, corn, and tomatoes and cook until the quinoa is tender, about 5 minutes.
- Add the cooked shrimp and blend gently to mix.
- Sprinkle with parmesan cheese, season with salt and pepper. Serve hot!
Recipe and photo courtesy What’s cooking? USDA mixing bowl.
Nutrition information
Amount per serving
Calories
317
%DV* | |
Total fat content 12g | |
Saturated fat 3g | |
Trance Fat | |
cholesterol 97mg | |
Sodium 383 mg | |
Total carbohydrates 30g | |
Dietary fiber 4g | |
Sugars 3g | |
Added sugars 0g | |
Protein 21h | |
Vitamin D 0mcg | |
Calcium 123 mg | |
Iron 2mg | |
Potassium 446 mg |
*Each day percentages are included where available. They’re based on a 2000 calorie weight-reduction plan. Your day by day value could also be higher or lower depending in your caloric needs.