I hope your week is off to a good start. I have a long to do list of work around the house we need to do this week, but so far I’ve just said “lets start tomorrow” haha. So wish me luck that today, I get this week moving! Haha.
So I have made a pact with myself to slowly start to get back into the grind of exercising and eating healthy, but boy its been tough! I can almost always fit a nice walk in the day, but eating healthy or even eating a decent meal at all has been hard. I find that sometimes the days just go by so fast that by the end of them, I realize I just snacked all day…. and usually not the healthy snacks either. (Any Mama’s with me on this one?!? LOL) . Yesterday I decided enough is enough and I’m going to make sure I am getting in some healthy meals throughout the day. So I broke out the QUINOA.
What I love about quinoa is it just seems to absorb the flavour of whatever your eating, and bonus, it’s packed with tons of protein. I made a huge batch, this way I can store it in the fridge for the week. If I have easy access to it, and I don’t always have to put a pot on to cook it, I’m hoping it encourages me to eat the healthier option more.
Any who, I went through the fridge and threw together a bunch of things I had. Boy oh boy did this turn out good. It was so quick to make! The quinoa takes 15 min to cook, but if you have that done ahead of time, this recipe should only take you about ten min to prepare and cook!
For this recipe you will need:
- Quinoa, cooked (cook based on instructions on packaging)
- 1 tbspn olive oil
- 1 onion
- 3-4 large mushrooms
- 2 cloves garlic
- 1 tspn chili flakes
- Sriracha to taste
- Salt/pepper to taste
- 3/4 cup corn (frozen/canned/or fresh)
- 1 cup salsa
- 8-10 raw shrimp
- Half an avocado
This recipe feeds 2.
Start by sautéing the onions and garlic on medium heat with olive oil.
Once your onions are almost fully translucent, add the mushrooms. Cook until the mushrooms have become a nice golden brown. You can then add your corn, shrimp, and salsa, as well as your spices. I used about 2 teaspoons of Sriracha with my dish but you can use any amount you think fit for your taste.
Cook on medium heat until your shrimp has fully cooked. It should be pink in colour, but if your like me and are still unsure, cut into a piece of shrimp to check that it is no longer translucent. I am always over cooking my shrimp because I’m a worry wart that I’m going to serve it raw haha.
That’s it! I sliced some avocado to garnish my dish. I highly recommend doing so as well. It really complimented the spice of the dish nicely…. AND who doesn’t like avocado?!?! Except my husband lol. More for me!
Have a good week!