Quick, easy, healthy dinners don’t usually happen at our house. We pick quick and easy like a frozen pizza – please don’t tell anyone, or we spend most of Sunday making a healthy soup. And while we love playing a modern day Martha, nobody (or no mom) has time for that during the week. In a moment of desperation, we asked our favorite healthy food blogger Mary Ellen from Milk N Honey Nutrition for a healthy, quick school night dinner (and just because we knew she could handle it, we told her our kids needed to like it too). When she sent over this veggie sauté we knew we had found a new staple. Mary Ellen gave us lots of ways to change up this recipe so that you and your family don’t get bored, because when you see how easy this is, you’re going to be having it every night.
Cranberry Quinoa Veggie Saute
Real Food Dietitian Mary Ellen – Milk N Honey Nutrition
What if I told you that you could have dinner ready in under 10 minutes, AND that you’d only get one pan dirty in the process? The only thing better than that would be someone ELSE taking ten minutes to prep dinner and dirty said pan. But if you’re like me, and don’t have a personal chef lying around, keep reading…
Believe it or not, with a little prep work and planning, it’s pretty easy to get dinner ready in under 10 minutes. One-pan/pot dishes are the best for this… including this Cranberry Quinoa Veggie Saute. It’s what I like to call, an “assembly only” dish. If you take a little time, and prep the following a few days ahead (or whenever you have a spare 20ish minutes), you really only have to assemble the ingredients in your saute pan the night of, heat for 10 minutes, and done!
So, here’s what to prep ahead of time:
- sautee some onions
- brown your meat
- cook your qunioa or rice
But, if you don’t have time to prep these ahead of time, don’t worry. This recipe only takes 30 minutes from start to finish if you’re starting from scratch! Enjoy!
Cranberry Quinoa Veggie Saute
2 Tbsp avocado oil
1 small yellow onion, chopped
1 Tbsp minced garlic
1 pound ground chicken, turkey, or beef OR 3 shredded chicken breasts
1/3 cup unsweetened dried cranberries (or 2/3 cup fresh cranberries, with 2-3 Tbsp coconut sugar)
4 cups green vegetable of choice (kale, baby spinach, broccoli, etc.)
3 cups cooked quinoa (or brown rice)
Optional seasonings: Salt, Pepper, Garlic powder, italian seasoning, etc.
Optional toppings: feta cheese, toasted almonds, hemp hearts, toasted pumpkin seeds
Heat the avocado oil in a large pot over medium heat. Add the onions, and sauté with lid on until translucent (~10min).
Add the garlic, stir, and heat with the lid on for 5 min.
Add the ground meat, stir and heat until meat is fully cooked.
Add in the cranberries and green vegetable, stir and heat with lid on for 5 minutes.
Add your favorite seasonings to taste. I like to use garlic powder, salt, and pepper. Add in cooked quinoa. Stir until fully mixed, add toppings, and enjoy!
Thanks Mary Ellen! We’ll be sharing more from Milk N Honey Nutrition every month.