Fire Roasted Tomato Quinoa with Grilled Veggies

 

I love quinoa because it only takes 20 minutes to cook. Instead of using water, I used 1 cup of canned diced roasted tomatoes. This adds so much flavor because the quinoa becomes infused with the tomato juices as it cooks.

Ingredients:

1/2 cup quinoa
1 14oz can of diced fire roasted tomatoes
1/4 cup water
leftover roasted vegetables
fresh basil for garnish (optional)

Add 1 cup of diced tomatoes and water to a small sauce pan, heat on high until boiling. Add quinoa and bring temperatue down to low. Cover and let simmer for 20 minutes. Meanwhile, heat leftover grilled veggies in microwave and slice some fresh basil for garnish. If you do not have leftover roasted veggies, then you could substitute frozen spinach, peas, zucchini, eggplant, broccoli or anything that you like. Cook in microwave, stirring often until vegetables are heated all the way through.

When quinoa is done cooking, divide between 2 plates,top with veggies, remaining diced tomatoes from can if you like, and sliced basil. Enjoy!

Cooking Tip: You can make the quinoa ahead of time for a really fast dinner the next night. I always pre-cook grains or pasta after dinner the night before so that it is ready when I come home the next night. Then dinner is ready in 5-10 minutes.

Grilled Veggie Burger

 

I literally have no time during the week to cook so I have to be creative with making fast meals that are healthy and delicious. This is so simple to put together, there’s really no reason to run out and get fast food!

Ingredients:

1 squash or zucchini
1 small eggplant
1 small red onion
1 tomato, sliced
1/2 avocado sliced
Lettuce, spinach, or your favorite spring mix
2 whole wheat buns, toasted

Slice squash or zucchini, eggplant, red onion into 1/4” rounds. Toss with 1 Tbsp olive oil and salt and pepper to taste. Cook both sides on grill, or line a baking sheet with foil. Bake at 400, 10 minutes each side.

While cooking, slice your tomato and avocado, toast the buns, and put together a quick side salad.

Arrange lettuce, tomato, avocado slices, and grilled veggies on toasted bun. Save extra veggies for next day or enjoy as an additional side dish.

Cooking Tip: Slice a whole avocado from top to bottom and twist to separate. Set aside the half with the pit still in tact. Take a paring knife and slice the avocado into thin slices from top to bottom without cutting all the way through the outside skin. Take a large spoon and scoop out avocado from top to bottom. You now have sliced avocado!

Cinnamocha Smoothie

I love making smoothies in the morning after I hit the gym or go running. This is packed with tons of protein and nutrients – and it’s delicious! It might sound strange to add cinnamon to a chocolate smoothie, but the flavors go together really well.

Ingredients:

1 cup Vanilla Soy Milk
1 Banana
1 Tbsp Nut Butter (Peanut, Almond, or Cashew – whatever you like!)
1 Tbsp Cocoa or Carob Powder
1/2 tsp cinnamon
4 ice cubes

Blend and pour into a glass. Garnish with chocolate shavings if desired!

Cooking Tip: Place ingredients in your blender the night before and store in the fridge until the next morning.