Having a go-to healthy weeknight meal takes the guess work out of meal planning and grocery shopping.
Lately, I’ve been making this simple and healthy meal of quinoa, sautéed spring greens, a piece of tofu steak, and garlic butter shrimp. A cup of hot miso soup on the side is a warming addition.
It whips up in no time and works well as a lunch too.
I’m not ashamed to say that when I find something I like to eat, I repeat that meal often. This is currently one of those trusty meals.
Hope you enjoy the recipe!
Do you have any favorite meals that you often repeat?
This recipe calls for simple steamed quinoa. For the stove top version, use a pot with a lid. Use 1 cup of quinoa to 2 cups of water.
Measure 1 cup of quinoa and clean under water with a strainer. Place it into a small pot. Add 2 cups of water.
Turn heat on high (with lid on) for 5 – 6 minutes, or until it boils.
Then turn the heat to low with the lid on and cook for 15 minutes. After 15 minutes, turn the heat off and set it aside for additional 5 to 10 minutes before fluffing with a fork.
It produces a nice and fluffy quinoa with plenty of leftovers for other meals. Save the rest in a container with a lid in the refrigerator after it cools.