THE CORVALLIS CARROT
What you'll be getting:
125 g steak
125 g veggies (zucchini, peppers, onions, mushrooms- tossed in balsamic vinegar, avocado oil, salt, pepper, and whole grain mustard)
1/4 c quinoa (with nutritional yeast, fines herbes, salt, and pepper)
Equipment needed: grill, or sautee pan, and a pot of water
You will need 1/2 c of water per serving of quinoa.
If you do not have a grill you can also cook the meat and veggies in a sautee pan. Sautee up the meat first, then add veggies.
Bring a pot of water to a boil. While you are waiting for the water to boil you can start skewering the meat and veggies. Also, start the grill so it can begin heating up.
After you have finished skewering and the quinoa has been added to the water, place the skewers on the grill. Close the lid and cook for 5 mintues.
When your water has come to a boil, add the quinoa. Reduce the heat to a low simmer. Cover and set a timer for 12 minutes.
When the timer for the quinoa goes off, plate it and then top with the skewers. From start to finish this dinner takes under 20 minutes.
After 5 minutes, flip the skewers and cook for another 5. When the second timer goes off, pull the skewers from the grill and set them on a clean cutting board to rest.