Toasted sesame oil finishes the dish with a nutty flavor.
In other words, they’re basically the ultimate easy weeknight dinner.
Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
The 10-minute sit time allows the cheese to melt into the quinoa, making this dish super decadent.
If you cannot find Cheddar-Jack cheese, use Monterey Jack or sharp Cheddar.
Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Use time-saving ingredients like precooked microwavable brown rice and prepared guacamole from the supermarket deli section.
Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.
Leftover brown rice can also be used in these grain bowls.
Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning.
To get an extra dose of veggies, pair it with sugar snap or snow peas.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
A mandoline or vegetable peeler makes quick work of thinly slicing vegetables.
Beets contain a phytochemical called betalains, which can help fight inflammation in the body.
The fiber-rich grain freezes very well, socook up a batchto stash away for salads, bowls and more.
Topped with spinach, peanuts and an egg, these bowls make for a satisfying breakfast.
Sprinkle with crushed red pepper for extra heat.
Ali Redmond
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn
