If you follow me on Twitter and read my blog, you know I absolutely adore Trader Joe’s! This weekend, I posted this photo on Instagram of my groceries for the week, it only cost $46 & that made me a happy camper.
DC charges $0.05/plastic bag at the grocery store so I have quite the assortment of reusable totes to carry my groceries home. (Side note: I’ll use them as gift bags because I am absolutely atrocious when it comes to wrapping paper!). I couldn’t resist this nautical, adventurous bag!
Usually when I am feeling a little lazy about dinner, I make a {simple stir fry}. However, I felt the need to switch up the routine so instead I went with a Thai Green Curry sauce. It was simple to make and gave my veggies a lot of flavor!
To make this dish, simply chop up whatever vegetables you like. In my case, I threw chopped bell peppers, asparagus spears, brussel sprouts and broccoli into the skillet (after I sprayed Pam on it). Then, I covered the skillet to heat up the vegetables. After about 7 minutes on medium heat, I poured some curry sauce into the skillet and tossed the vegetables in order to evenly coat. Meanwhile, I made quinoa to serve with my curry. Quinoa is really easy to make but be sure to stick to the measurements because like rice, a little quinoa goes a long way (learned that the hard way). The texture of quinoa can be an acquired taste but I really enjoy it now. I find it’s a good alternative to brown rice when you need a switch.
Once the quinoa was ready, I served the curry on top of the grains. Voila, it took about 10 minutes for me to prepare and it was delicious!
{I’ll post a picture later}
