So originally I wanted to post this recipe last week. Then I went to the grocery store and felt so sad that so many of us are having a hard time finding any food at all. So then I thought I would stop posting recipes and I checked in with you on Instagram stories. But overwhelmingly so many of you asked for ideas on what to cook at home, since many of your favorite prepared foods are no longer available.
I know it is overwhelming right now - so many changes to our regular routine are all happening at once. And while I don't want you to not feel your feelings - you should absolutely do that - I still try to start every day with the gratitude for still having a roof over our heads, food on our table, and an ability to take care of our health. Because at the end of all of this, health is the only thing we have right now. If we let our health go right now, then coming out of our financial and job despair will be so much harder once this crazy situation is over. So control what you can - start with your health right now.
Today I did a live to help you re-frame this time and to give you tips on what to cook with the few ingredients left in stores. So hop on over to Instagram or to Facebook to watch it. And if you want to start exploring what health means to you, watch the FREE Ultimate Health Miniseries.
Now, for the recipe know that all ingredients can be exchanged and are just an idea. If you don't have quinoa, use another grain or bean. If you don't have some of the veggies (which there are still plenty of at the stores!), then exchange them for something else. The fresh herbs are what bring the flavor, and I have found them to still be abundant, but just do what you can!
Preparation time: 25 minutes
Makes 1 serving:
1 Tbsp extra virgin olive oil
1 garlic clove, minced
3 asparagus stalks, finely chopped
2 mushrooms, finely chopped
1 stalk of celery, finely chopped into little cubes
1/2 yellow pepper, finely chopped
1/3 zucchini, finely chopped into little cubes (~ 1/2 cup full)
1/4 cup peas (frozen or fresh or replace with another bean or veggie)
3/4 cups cooked quinoa
10 mint leaves, finely chopped
1 spring onions
1 handful parsley, finely chopped
zest of 1 lemon
sea salt and freshly ground black pepper
to drizzle: extra virgin olive oil and lemon juice
Start with a big pan, the oil and garlic over medium heat, and stir for 1 minute.
Add the asparagus, mushrooms, celery, pepper, zucchini, peas, and stir for about 10 minutes. Add a splash of water halfway through to help the cooking process.
Stir in the quinoa with 1/2 cup water, and let the water cook away - about 3 -5 minutes.
Stir in the mint, spring onion, parsley, and lemon zest. Season with salt and pepper.
Plate and drizzle with a little olive and oil and squeeze some lemon over it.