We have had a busy week and when I went to make a quick dinner tonight, I wasn’t sure what I was going to make.  So I found a few things we had in the fridge and pantry and whipped this up.  It was fantastic.

  • 2 carrots, peeled and chopped
  • asparagus, chopped into 1 inch pieces
  • brussels sprouts, as many as you have, halved
  • safflower oil
  • 2 T minced garlic
  • Aidells chicken meatballs, we used the Carmelized Onion flavor 
  • Quinoa (I literally had a cup of red and a cup of regular, and mixed them.  It was pretty.)
  • Tamari (It’s like a lower sodium soy sauce)
  1. Toss brussels sprouts in a container with sea salt, pepper, and safflower oil.  Bake at 425 degrees for 10 mins.
  2. Meanwhile, prepare quinoa.  In a separate large pot, heat safflower oil and sauté the vegetables and garlic until they start to soften, then throw in some Tamari (but don’t, like, overdo it.)
  3. Stir in meatballs and brussels sprouts, and stir occasionally for a few minutes, then cover and let all heat through for a few minutes.
  4. Serve mixture over quinoa.
  5. Nomnom.  
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