Here’s a yummy gluten-free creation that I slapped together one lazy Saturday afternoon. As you know, I’m not one for complicated recipes and this one is super simple!
- 2 cups cooked quinoa
- 1 pint grape tomatoes, halved
- large handful of green beans, remove ends and cut into thirds
- 2 large yellow squash, cut into disks
- 1 sweet onion, cut into strips
- 1 clove garlic, minced
- organic butter
- sea salt & fresh cracked pepper to taste
- 2 Tbs Horseradish Mustard
- Splash of dry white wine
- 1/4 tsp stevia (or you could use 1 Tbs honey instead)
- 1 can white cannellini beans
In a pan/skillet over med-high heat melt butter and saute minced garlic and onions until soft and tender, about 2-3mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic.
Then add green beans, yellow squash, and halved grape tomatoes. Stir in mustard, white wine, and stevia and let simmer for another 4-5 mins until soft. Add sea salt and pepper as needed to taste.
In a large bowl, layer cooked quinoa, drained cannellini beans, and sauteed veggies and garnish with some minced parsley. I like to make extra servings of quinoa and veggies so that I’ve got plenty of leftovers for the week. I don’t typically cook everyday so it’s crucial for me to have extra servings of healthy options on hand so that I can stay on track with a healthy lifestyle. Then when dinner time comes, I simply layer all my ingredients, reheat, and enjoy!
You can get these ingredients at iherb.com using my discount code WAG472 to get $5 off your first order or $10 off your first order of $40 or more + free shipping on orders of $20 or more!!
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