After last week, I was in search of a high protein, high fiber meal that I could make a big batch of and bring to work for lunch. While I successfully avoided Diet Coke for a week (confession: I got a Diet Coke at Chick Fil-A yesterday but in my opinion, it doesn’t count), I felt like I indulged in heavier meals a bit too much. I needed to snap out of it and get back on track. I wanted a meal full of whole foods that would keep me full and give me energy. I rummaged in my fridge/freezer, pulled items out, put them back in their place. Then, I came up with a dish that might be my new favorite summer meal…
Ingredients
- Lentils
- Quinoa
- Low Sodium Vegetable (Chicken) Broth
- Broccoli
- Corn
- Snap peas
- Trader Joe’s White Fish Vera Cruz (let thaw in warm water for 20 minute before)
- Trader Joe’s Everyday Seasoning
Directions
In a saucepan, combine 1 cup of quinoa, 1/2 cup of lentils and 2 cups of broth. Let sit, covered, on medium-high heat for 25 minutes max or until broth is almost all absorbed.
In a skillet, place the white fish and set the marinade inside (note: this fish comes with its own marinade). Cook as instructed on package.
Boil the broccoli, corn and snap peas. You can use whichever veggies you have handy, these items happened to be in my pantry/freezer today.
Once quinoa/lentils are prepared, toss into a medium mixing bowl. Do the same with vegetables once they are ready.
Season with TJ’s Everyday Seasoning to taste and mix thoroughly.
Bon appetit!
Say hello!
Twitter | Pinterest | Instagram | Bloglovin’ | Facebook
