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 🙂
Yields: 2 servings
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!
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