The Recipe: Time-Saving Nighttime Meal Solutions | News

Whether it’s long days at the office, calendars packed with social obligations, or evenings spent enjoying your kids’ extracurricular activities, it’s easy to find yourself in the kitchen short of time. Ordering quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.

Start with a versatile base ingredient that can be used in a variety of recipes from snacks and appetizers to main dishes and side dishes. For example, you can add the protein-packed Success Boil-in-Bag Tri-Color Quinoa to your pantry for a good source of fiber in meals to keep your family on the go.

Enjoy their light, nutty flavor in a twist on taco Tuesdays with Baja Fish Taco Bowls, which are decadent bowls of classic fish tacos that replace tortillas with quick-cooking quinoa mixed with nutrient-rich kale and topped with lemon and yoghurt. creamy. As a delicious way to encourage kids to eat fish and vegetables, it can also help you add creamy whole grains to your weekly menu while sampling a lighter version of traditional Baja sauce.

Our delicious, bite-sized beef and quinoa balls make an ideal meal prep option for families as they can be mixed and matched with your loved ones’ favorite sides from rice to steamed vegetables. Adding quinoa to meatballs is a quick upgrade to plant-based protein that adds flavor to every bite.

Bake in marinara sauce and topped with mozzarella, it’s easy to put together before popping in the oven for an easy weeknight fix. Another delicious trick: Turn this dish into kid-friendly sliders by heating dinner rolls alongside meatballs.

Beja fish taco recipe

2 bags of success tricolor quinoa

4 white fish fillets (5-6 ounces each)

1 teaspoon Cajun seasoning

3/4 cup plain Greek yogurt

1/4 teaspoon ground cumin

1 ripe avocado, halved, cored, peeled and thinly sliced

Prepare quinoa according to package directions.

In a large skillet over medium heat, heat the oil. Season the fish with Cajun seasoning and salt. Cook for 2-3 minutes per side, or until fish turns light brown and begins to flake. Sit aside.

In a small bowl, combine yogurt, lemon peel, lemon juice and cumin.

In a medium bowl, mix quinoa and kale. Divide into four plates. Topped with fish, avocado slices, a dollop of yoghurt and lemon cream.

Alternatives: Use taco seasoning or chili powder instead of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and quinoa balls recipe

1 sachet of success tricolor quinoa sack

1 pound lean ground beef

1/4 cup finely chopped onion

1/2 teaspoon black pepper

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried thyme leaves

1 1/2 cups marinara sauce

1/2 cup shredded mozzarella cheese

2 tablespoons chopped parsley

Prepare quinoa according to package directions.

Preheat oven to 400°F, coat a large baking dish with nonstick cooking spray; Sit aside.

In a large bowl, combine quinoa, ground beef, eggs, carrots, onions, ketchup, garlic, soy sauce, salt, pepper, thyme, and thyme.

Form the mixture into walnut-sized meatballs and arrange them on a prepared baking sheet.

Bake for about 20 minutes, or until fully cooked through and golden brown.

Pour marinara sauce on top and sprinkle with cheese; Bake for 5 minutes, or until sauce is hot and cheese has melted.

Remove from the oven and sprinkle with parsley.

Tip: Make a slider by slicing dinner rolls in half and placing meatballs on the bottom half. Cover with the top halves of the rolls and serve.

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