With the pantry stocked, it’s easy to create meals using ingredients you have on hand. This is one of my favourite go-to’s when I’m short of time and heavy on left overs or vegetables that are reaching the end of their prime.
This dish can be as complex or as simple as you want it to be using vegetables that you have on hand. I frequently make it with quinoa, red onion, broccoli and goat cheese that is only dressed with flax oil, lemon juice, sea salt and pepper. It’s dinner in under 10 minutes (if you have a grain on hand or use couscous) and a great way to use up leftover grains and vegetables. The combinations are endless!
One-pot simple dinners
Any mixture of vegetables on hand:
Root vegetables: carrots, sweet potatoes, beets etc.
Leafy green vegetables: kale, spinach, swiss chard, broccoli etc.
Squash: zucchini, butternut, acorn etc.
Garden veg: leeks, red onions, beans, asparagus, mushrooms etc.
Any grain or mixture of grains on hand:
Brown rice, quinoa, millet, buckwheat, couscous, barley, bulgur
Any dressing made with ingredients on hand:
Oils: Flax, olive, hemp or other nut oil
Acid ingredients: Lemon juice and/or any vinegar
Flavours: Garlic, ginger, tamari, tahini, miso, dried or fresh herbs
Nuts: sliced almonds, walnuts or toasted pinenuts
Seeds: pumpkin, sunflower or sesame seeds
Animal protein: Sliced chicken or turkey, hard boiled egg, cooked shrimp
Legumes: Cooked lentils/split peas, Eden Organic canned beans
Cook grain in water or stock (if available) for appropriate length of time.
Wash all vegetables and cut into bite-sized chunks or slices. Add vegetables to steamer in layers:
Bottom layer: hard vegetables such as: carrots, turnips, beets, brussel sprouts, potatoes, butternut squash and broccoli/cauliflower stems
Middle layer: soft vegetables: onions, leeks, broccoli/cauliflower tops, zucchini, celery, peppers and eggplant.
Top layer: leafy vegetables such as: kale, spinach, swiss chard and beet greens.
Steam vegetables for 5-10 minutes until tender. Remove from heat and mix together in the saucepan under the steamer or in a large bowl. Pour over dressing (if using or available) or add in 2-3 tbsp oil, 1-2 tbsp tamari, a squeeze of lemon and freshly ground pepper. Toss all ingredients to cover and serve over cooked grains, topped with protein ingredients.