After a weekend of traveling, I always look forward to coming home to easy meals, and when I'm too tired or lazy to cook, this simple sautéed quinoa + veggies is my go-to!

I added cannelini beans for some extra protein, but this meal is already packed with fiber + nutrients. AND its easy to make in bulk for a good meal prep option.

I love how easy this meal feels to digest. Sometimes high fiber meals can feel harder on our GI tract, but this one is as easy to eat as it is to digest. It contains fresh vegetables with unique antioxidant and anti-inflammatory compounds with complex carbs giving us a variety of fiber sources to support and feed our gut microbiome.

I used collards in this recipe to mix up my leafy greens, but you can easily substitute it for kale, spinach or collards.

Ingredients

1/2 cup red quinoa

1 cup vegetable broth

1 large carrot

1 large zucchini

1 cup collards

1 cup baby kale

2 tbs olive oil

2 cloves garlic salt & pepper to taste

Cook quinoa as directed (I always cook it in broth). While quinoa is cooking, chop up your desired vegetables, saute garlic & oil in a pan. Add your vegetables, let cook through, add quinoa with a little extra broth to help veggies steam, mix it all together, top with white beans and another drizzle of olive oil & ENJOY.