The good thing about Sunday food prep is it makes weekday cooking fast! After a long day of work I made this super easy, vegan, protein-packed dinner
How did I have the time? My vegetables were already washed and cut, and I had healthy leftovers just waiting to be finished.
In a hot skillet with extra virgin olive oil add: 2 cups chopped onions 2 large carrots, diced 2 cups chopped kale Sauté until the onions start to brown the kale wilts Add 1/2 cup vegetable stock and stir Mix in 2 cups cooked quinoa (leftovers!) 3 TBSP each dill and cilantro Stir until the liquid is gone and the carrots are fork tender Season with salt, pepper, onion and garlic powders to taste and enjoy!
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