Happy Monday, friends! I hope it’s been a good one so far 🙂
Its a very rainy day here today, but my meal prep was definitely a spot of brightness! I actually used a Mason Woodruff recipe for the pork and salsa and paired it with my veggie quinoa to make a delicious, satisfying meal! It also came together so easily and my crock pot did most of the work.
Here’s some tips for you:
- for the pork: I followed Mason’s recipe almost exactly! I halved the pork recipe and cooked it in my small crockpot for about 2 hours and it was perfect. I couldn’t find jerk seasoning so I used a comparable one and it was absolutely delicious
- for the salsa: YUM. I made the whole recipe even though I made a half recipe of the pork and I’m so glad I did, it’s perfect. just make sure you cut the veg up into very small pieces so that every bite gets a bit of everything
- for the veggie quinoa: roasted veg + quinoa + green onions = deliciousness. You can absolutely switch up the veggies that you use for whatever you’ve got on hand or particularly like! it’s the perfect pairing for the pork and the sweet salsa
That’s all I’ve got! Short, sweet, and delicious 🙂
For the pork and salsa, check out Mason’s site here.
Roasted Veggie Quinoa
makes 5 servings
Ingredients
- 1 cup quinoa
- 1 1/2 cups water
- 1.5 tsp salt, divided
- 1 small head broccoli
- 1 red bell pepper
- 2-3 tbsp oil
- 1/2 bunch green onions
How to do it
- make the quinoa: in a medium pot, combine the quinoa, water, and 1 tsp salt. bring to a boil and then simmer for 20-25 minutes until all the water is absorbed. while this is cooking, start the veg
- roast the veg: preheat the oven to 425*. cut the broccoli and bell pepper into small pieces. toss with the oil and 1/2 tsp salt then spread out on a large sheet pan. roast for 15-20 minutes until slightly browned
- bring it all together: slice the green onions into small pieces. combine the finished quinoa, veg, and green onions adn taste for seasoning, adjusting as desired
- enjoy!