I’m always surprised when people don’t cook for themselves when they live alone or happen to be alone at night. I like to treat myself to a scrumptious meal when I’m alone, especially when I can put leftovers together quickly.
As fall is approaching, I highly recommend making your life easy and delicious by roasting vegetables and preparing grains ahead of time and storing them in the fridge in clear Tupperware or mason jars so you can see what’s in them. I whipped up this healthy and divine lunch for myself today and must share it with you. As you might suspect, it serves one!
Indian Inspired Roasted Vegetables with Quinoa
I highly recommend making your life easy and delicious by roasting vegetables and preparing grains ahead of time and storing them in the fridge.
- 1/2 cup peeled, roasted, and diced eggplant
- 1/2 cup roasted cabbage
- 1/2 cup cooked leftover quinoa
- 2 cups washed organic salad greens
- 1 tsp ghee, grass-fed butter, or oil of choice
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 1/8 tsp turmeric
- 2 tbsp roasted chopped cashews
In a medium-sized frying pan, add the ghee or butter.
Add in the roasted vegetables and quinoa and stir.
Add in the greens and cook until they wilt a little.
Add in the spices and salt and stir to combine. Let heat through.
Remove from pan and top with chopped cashews.