Cheesy Shrimp n’ Quinoa

by Lauren


You can probably tell by now that we like quinoa, a lot. It’s such a great way to put a spin on a dish and make it healthy. For example, Cheesy Shrimp and Grits. Not exactly a healthy dish, right? Wrong!

When  you sub quinoa for the grits and add a little sautéed chard it’s becomes packed with nutrients, subtracts from the calorie count and still has the same great creamy, smooth, fantastic flavor!


A Southerner might think we are crazy for doing this little swap. Heck, Chrissy isn’t even Southern and she thought I was crazy. I had to do some very serious convincing but it paid off.

So maybe it’s not exactly an authentic Southern dish but don’t knock it till you try it people. I am not one to repeat a recipe very often but this one is definitely getting made again and again and again.


Lemony, garlicy, and shrimpy. A thesaurus would be nice since those aren’t even real words, but you get the picture. Speaking of the picture…


Add a few giant pieces of turtle food chard to the pan with all the left over delicious shrimp bits and lemon juice from the sauté.


Plop your creamy, cheesy quinoa into your newly thrifted, super cool, $2 crock bowls. You’re jealous of my awesome second-hand find, aren’t ya?

Top it with some chard then add the luscious shrimp.


Side note: I hadn’t ever had chard before but now I want it with every meal. Yes,  yes, I referred to it as turtle food but for realz, it has the same consistency as spinach but it is much more flavorful! Moving on.


Cheesy Shrimp n’ Quinoa

Serves 4


  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 2 tablespoons chopped parsley
  • 1 cup green onions, thinly sliced
  • 1 large clove garlic, minced
  • 1 cup quinoa
  • 2 cups broth or water
  • ¾ cup shredded sharp cheddar (Dubliner was excellent)
  • 1/4 cup milk
  • 2 cups chard, roughly chopped


Add water or broth and quinoa to a pot and bring it to a boil. Reduce heat, cover and simmer for about 15 minutes. Remove from heat and stir in the cheese and milk.

Season shrimp with salt and pepper. Add olive oil and shrimp to a pan and cook until shrimp for 3-4 minutes, until shrimp are just slightly pink. Add lemon juice, parsley, green onions and garlic and sauté for 3  more minutes. Put shrimp mixture onto a separate plate.

Add chopped chard leaves to the pan and sauté 3-4 minutes, or until wilted.

Serve chard and shrimp mixture on top of the cheesy quinoa. Enjoy!


From the Little Yellow Kitchen,


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15 Comments to “Cheesy Shrimp n’ Quinoa”

  1. looks fantastic! I LOVE chard. Rainbow chard is one of my favorites..tasty and pretty!

  2. Ahh I cannot WAIT to try this! I am always looking for new ways to cook up quinoa! My husband would even eat this version :) Looks fab!

  3. this.looks.amazing. i will definitely be making this soon. just wondering, did you use fresh or frozen shrimp? they look so moist!

  4. Lauren

    We used fresh because it was on sale at Henry’s but you can definitely use frozen! That is usually what we would do :)

  5. Lauren

    This is probably my favorite way to eat quinoa. How could someone resist something like this with cheese in it?!

  6. Lauren

    Thank you! I’ve never had rainbow chard, it’s next on the to-make list now though!

  7. What a great looking dish! Love your spin on the regular dish.

  8. I’m a quinoa fan too, love it in salads and something like this. Shrimp is also popular in our house, so I have a feeling that this one would be a hit.
    We made quinoa crepes yesterday with mixed reviews… will have to keep working on that one! Have you seen the book Quinoa 365? I picked a copy up at Costco and it has SO many wonderful recipes!

  9. This looks fantastic! I love shrimp so much!

  10. Love the way you lightened up traditional cheesy shrimp and grits – this looks amazing!

  11. Lauren

    Thanks! It’s just as tasty, promise!

  12. I think I’ve never had quinoa in my life but you’ve made curious. And I love the combination with shrimps. :)

  13. Lauren

    Rita you need to try it out! You would love it. It’s so versatile too!

  14. My sister and I made this last week and it was really tasty! We kinda missed the corn flavor of the grits, but not much! Thanks for sharing!

  15. Lauren

    So glad you liked it!