Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions. Like many of you, one of my resolutions is to eat differently. I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day. As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!
I hope the new year brings you success and happiness in all that you do. Cheers to 2020!
I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat.
You might also like one of these great recipes.
Mushroom and Arugula Quinoa Bowls
Author: Compelled to Cook
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 each shallot, thinly sliced
- 2 each garlic cloves, minced
- 8 ounces large shrimp, shelled and deveined about 12-14
- as needed salt and pepper
- 2 cups arugula, lightly packed about 2 ounces
- as needed freshly grated parmesan cheese
- 1/2 each juice of half a lemon
- 1/3 cup chopped flat leaf parsley
- 2 tbsp olive oil
- 1 each garlic clove, minced
- 1 each zest of one lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
- While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
- Pat shrimp dry and season with salt and pepper.
- Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
- Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
- Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.
We made this, with a couple of modifications.
That’s great Heather, what modifications did you make? Hope you enjoyed your dish.