During the week I like to cook healthy and light dinners so that way I have nothing to regret when I go out to eat or cook a Sunday feast. Usually my weeknight dinners entail some sort of simple protein and lots of veggies.
This week I made a beautiful spring vegetable quinoa pilaf with colored bell peppers, golden beets, zucchini and asparagus. Quinoa can be found in most grocery stores and Trader Joe’s nowadays, and is much better for you than wheat and rice because of its high protein content.
{Colorful plate}
To add some more protein to the plate I grilled up some Thai inspired shrimp kebabs. I put lemongrass in the marinade which is a new vegetable for me to handle. Here is a great guide to show you how to breakdown the stalk.
No comments:
Post a Comment