I’m all about indulging during the summer months. If you follow me on Instagram or Snapchat – you’ve likely caught many lobster or bbq feasts. I also live across the street from my city’s most popular ice cream joint. Eating a healthy, balanced diet in the summer is kind of a struggle.
With the arrival of September comes the renewed dedication to getting my balanced diet back on track, which is why I felt adventurous this past week and decided to experiment with some fresh vegetables and quinoa. This recipe isn’t anything new or mind-blowing but let me tell you – it made four amazing meals (three of which were lunches that were easy and convenient to take to work!)
Easy Peasy Vegetable Quinoa
Here’s what you’ll need:
- Quinoa – use recommended about on bag for 4 servings
- Olive Oil (coconut oil or vegetable oil works too!)
- 1 Can of Tomato Sauce
- 1 tsp of chilli powder
- 1 tsp of cumin
- 1 cup of chopped brocolli
- 1 cup of chopped onions
- 1/2 cup of corn niblets
- 1 cup of chopped green peppers
- handful of chopped green onions
- 1 cup of chopped mushrooms
Step One: Follow the instructions on how best to cook your quinoa – it’s not my specialty, so I made sure to follow the instructions on the package to avoid utter failure.
Step Two: While you’re cooking your quinoa, chop up all your vegetables and add to a frying pan where you’ve heated your olive oil. Throw in your vegetables (except for the green onions) and cook until soft.
Step Three: When you’re quinoa is cooked and your vegetables are ready, mix everything in your frying pan.
Step Four: Stir in your tomato sauce and add your cumin + chilli powder. If you’re into spice, add a little more chilli powder for extra zing.
Step Five: Scoop onto your plate or bowl and add chopped green onions as garnish!
This recipe is so easy, you won’t even need my step-by-step instructions. Even better – it keeps and reheats great!
Did you catch my Scenes from a Labor Day Weekend? Check it out here!