In preparation for the start of school, I’ve begun to take some short cuts in the kitchen. That’s right – but I wasn’t cheating, merely saving some time. When I bought my produce I immediately took some aside and began chopping and sealing into zip lock baggies. This would make prep work much easier for the week.
With a batch of already prepared quinoa (from the night before) and the following ingredients, I created a healthy, satisfying lunch in just minutes:
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup thinly sliced mini bellpeppers (red, orange and yellow)
- 1/2 teaspoon (or to taste) of garlic powder
- 1/2 teasp0on (or to taste) of no-salt veggie seasoning
- 2 teaspoons of extra virgin olive oil
- 3 TBS – 1/4 cup of low sodium chicken (or vegetable) broth
So today’s tasty lunch involved no more than 15 minutes from prep to dining. In a pan, I heated 2 teaspoons of extra virgin olive oil and added a loose handful of chopped bell peppers, 1/2 cup of chopped celery and carrots, 2 shakes of garlic powder and a couple shakes of no-salt veggie seasoning. I then added about 2-3 Tablespoons of low sodium chicken broth and placed the lid on the pan over low heat. Lastly, I mixed in about 1/4 to 1/3 cup of prepared quinoa and kept on low heat covered until warmed.
It definitely hit the spot!
Q: What are some of your healthy quick-fixes for breakfast, lunch or dinner?
