Cajun shrimp and smooth Swiss chard sit atop cheesy quinoa in this healthier take on the classic Southern “shrimp and grits.” There’s usually an abundance of butter and cheese in grits, making the dish a calorie bomb. This recipe drops the butter altogether, cuts back on cheese and adds nonfat yogurt for creaminess instead. Quinoa takes the place of corn for a nutrient-dense, high-protein base.
Quinoa and Shrimp Grits Recipe
Prep time: 5 minutes
Cook time: 20 minutes
Per 1 1/2-cup serving:
- 409 cal
- 15 g fat (8 g sat)
- 28 g carbs
- 643 mg sodium
- 4 g fiber
- 4 g sugar
- 40 g protein
3/4 cup quinoa
5 ounces shredded cheddar cheese
1 teaspoon vegetable oil
1 pound medium shrimp, peeled and deveined
2 teaspoons Cajun seasoning
4 cups Swiss chard, chopped
2 tablespoons water
1 cup nonfat plain Greek yogurt
4 scallions, green parts only, minced
- Place quinoa in a medium pot with 2 cups of water. Bring to a boil then reduce heat to low and simmer uncovered until quinoa is tender and has absorbed almost all the liquid, about 12-15 minutes. Stir in the cheese and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and Cajun seasoning, toss to coat and cook until plump and opaque, 2-3 minutes. Transfer to a plate and set aside.
- Add Swiss chard and water to the skillet. Cook, stirring occasionally, until chard wilts. Remove from heat and whisk in yogurt.
- Divide quinoa among 4 bowls, top with chard and shrimp, and garnish with scallions.