Fridge Stocking Strategies for 5-Minute Meals #3

Fridge Stocking Strategies for 5-Minute Meals #3

Thanks for all of the nice emails about the Fridge Stocking Strategies for 5-Minute Meals articles!  I’m really glad that you’ve found them to be helpful and I’ve created another quick meal for you that’s healthy, easy and delicious.  This one may be closer to 7-10 minutes, depending on how well-done you like the onions.

This meal includes:

Starter:  Salad
Main Course: Quinoa with onions and broccoli
Side: Pumpernickel with fresh avocado

You’ll need some quinoa (or another grain) that is already cooked in the fridge, broccoli (already cooked or not), stuff to make a yummy salad, fresh avocado and bread.  Note: you can substitute hummus for the avocado if you’re cutting back on your fat intake.


Heat a skillet with some coconut oil, olive oil or water, depending on the fat intake you’re targeting for your diet.   Dice an onion and saute for 5-7 minutes, or until it’s well-cooked enough for your taste… raw onion works too!  If using fresh broccoli, add to the onions after about 2-3 minutes.  (If using broccoli that was already cooked and sitting in the fridge, add in the last minute.)   Once the onions are cooked, deglaze with balsamic vinegar.  Add the cooked quinoa and continue cooking, stirring well, for one more minute or until the quinoa is heated through completely.  Salt and pepper to taste.  Plate individually and garnish with halved cherry tomatoes and fresh parsley.

While the onions are cooking…

Make the salad, cut the avocado and place on the bread.  If you’re watching your fat intake, you could substitute hummus on the bread instead of avocado.  Note: we used pumpernickel bread but you use whatever bread you like best.

And voila!  You have an attractive and delicious meal that was super quick to prepare.  Enjoy!


rebecca gilbert

Rebecca Gilbert is the founder of Yummy Plants and the author of  It’s Easy to Start Eating VeganShe’s a world traveler whose passion is to share the joy of vegan food and connect vegans all around the world. Rebecca is a former competitive figure skater whose switch to a vegan diet healed her chronic joint pain. She has appeared on Pittsburgh Today Live and been a featured speaker at the San Francisco World Veg Festival, Vegetarian Summerfest, and Paris Vegan Day.