This is another favorite - I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Toss the broccoli with some quinoa, sliced avocado and a drizzle of feisty chile pepper oil, and you've got a nice meal on your hands.
I don't mind making dinners that take a little more time in the kitchen. But I am still very willing to enjoy the benefits of a healthy meal that takes little time to prepare and that tastes good. One meal
Bell Pepper Egg-in-a-hole (recipe EVERYDAY Food Magazine) 2 teaspoons olive oil 1 bell pepper (any color) cut into four 1/2 inch thick rings 4 large eggs coarse salt ... Skip to Content
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia Skip links
Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's new book, Ancient Grains for Modern Meals.