This satisfying meal will delight your tastebuds without giving you that overly stuffed feeling.  The shrimp and arugula make this meal light enough to serve in the warmer months, but the richness of the quinoa makes this dish hardy enough for those cold times of year too!

OK, so I absolutely LOVE risotto, but I don’t always LOVE standing over a pan and stirring rice for 30 minutes…I mean typically when I get ready to make dinner I am pretty hungry.  Anyone else out there agree?!

That being said, I really do love risotto and I love experimenting with different grains (especially grains that are low FODMAP and agree with my tummy!).

I was inspired by a recipe I saw in Self Magazine, made a couple of minor tweaks and viola!! this fantastic dish was ready for dinner (and no, I didn’t have to stand over the stove for 30 minutes stirring!!).

The quinoa gives a fun, nutty flavor and slightly crunchy texture to this twist on a classic dish.  The arugula adds a delicious peppery flavor and gives the nutritional punch of plant power.  This meal is just so tasty!  The one word that comes to mind when thinking of this meal is…SATISFYING.  When Brian and I were finished with our meal, we were so satisfied and pleased without feeling overly stuffed!  Hallelujah! 🙂

Seriously, give this recipe a try! You won’t regret it 🙂

Quinoa Shrimp Risotto

Yields:  2 servings

Ingredients:

• 1 1/2 Tbsp coconut oil, divided
• 3 Tbsp fresh chives, finely chopped (with about 1 tsp for the garnish)
• 1 cup quinoa, uncooked
• 2 1/2 cups vegetable broth (if you are low FODMAP I highly recommend making your own to avoid garlic and onion)
• 2.5 oz Parmesan cheese, grated
• 3 cups of arugula (or a few BIG handfuls)
• About 8 oz (or 2 servings) of uncooked shrimp
• sea salt and black pepper to taste

Directions:

1. In a large saucepan over medium heat, melt half Tablespoon of coconut oil.
2. Add the chives and cook until fragrant, about 3-4 minutes.
3. Next, add the quinoa, stirring for about 1 minute.
4. Add the broth and bring the mixture to a boil.
5. Once boiling, reduce the heat, cover and simmer for about 12-13 minutes.
6. While the quinoa is simmering, cook the shrimp in a skillet on a nearby burner by melting 1 Tbsp of coconut oil in the skillet over medium heat.
7. Once the coconut oil is melted, add the shrimp to the skillet and cook until the shrimp is pink and slightly opaque.  (This happens fairly quickly.)
8. Remove the shrimp from the heat once it is cooked through.
9. Fold the Parmesan into the quinoa and cook until the quinoa is nearly cooked through (al dente) and just a tad bit of broth remains in the bottom of the saucepan.
10. Remove the quinoa mixture from the heat and fold in the arugula. (It will get super wilty here!)
11. Season the quinoa risotto with salt and pepper.
12. Divide the quinoa risotto into two bowls.  Top each with one serving of shrimp and the remaining chives.
13. Serve and enjoy!

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines.  Please eat the foods that make you feel your best!

Question of the Day:

• Are you a risotto fan?  Have you ever tried making risotto with another grain?