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ROASTED SHRIMP AND CAULIFLOWER WITH QUINOA TABBOULEH


PREP TIME 8 MIN. – COOK TIME 20 MIN. READY IN 28 MIN. – SERVINGS 4


½ cup dry quinoa, rinsed 4 cups cauliflower florets 4 tbsp olive oil, divided 1 cup fresh parsley


1 lb frozen peeled, deveined raw shrimp, thawed ¾ tsp smoked paprika 2 tbsp lemon juice


STEP 1 Preheat oven to 425°F. Cook the quinoa according to package directions. STEP 2 In a medium bowl, toss the cauliflower with 2 tbsp oil, salt, and pepper; reserve bowl. Arrange on a large rimmed baking sheet in single layer. Roast 15 min. STEP 3 Meanwhile, very finely chop the parsley and add to a large bowl. In same bowl cauliflower was in, toss the shrimp with the smoked paprika, 1 tbsp oil, salt, and pepper. STEP 4 Once cauliflower has roasted 15 min., push cauliflower to one side of baking sheet and arrange shrimp in a single layer on other side. Roast 5 min., until shrimp are cooked through and cauliflower is tender. STEP 5 Fluff the quinoa and add to bowl with parsley. Add the lemon juice and remaining 1 tbsp oil. Season with salt and pepper to taste. Serve the shrimp and cauliflower over the quinoa.


PER SERVING: 313 CALORIES, 16G FAT, 3G SATURATED FAT, 143MG CHOLESTEROL, 684MG SODIUM, 22G CARBOHYDRATE, 4G FIBER, 3G SUGAR, 21G PROTEIN


5 WAYS TO MAKE MEAL PLANNING EASIER


Pick a day-of-the-week


template (taco Tuesday, pizza Friday) so half the decisions are done.


Short on time?


Schedule grocery pickup or delivery and cross it off your list.


CURRIED MIXED VEGGIES


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – SERVINGS 4


2 tbsp olive oil 1 (12 oz) pkg fresh onion and pepper fajita mix 3 tbsp


curry powder 1 tbsp minced garlic 1 (12 oz) pkg shredded Brussels sprouts ½ (16 oz) bag frozen cut green beans, thawed 1 (13.5 oz) can lite coconut milk


1 (15.5 oz) can Nature’s Promise Organic Low- Sodium Garbanzo Beans, drained and rinsed 1 (15.9 oz) pkg Nature’s Promise Free from Whole Grain Brown Rice ¼ cup


chopped cilantro Use your freezer and


slow cooker to make meal prep a snap. See


how at savoryonline.com.


Put reminders in your phone so you never


forget important meal prep steps like thawing or marinating.


Stock your pantry with the essentials so you can make a meal in minutes.


WHY TRY QUINOA?


Quinoa is often referred to as a supergrain because it has more protein than any other grain.


It’s also considered a complete protein because it contains all 9 essential amino acids. This gluten-free grain can be made in as little as 15 minutes.


STEP 1 In a Dutch oven, heat the oil on medium-high. Add onion and pepper mix and curry powder. Cook 6–8 min., until mostly softened, stirring occasionally. Stir in the garlic, Brussels sprouts, and green beans. Cook 3 min., stirring often. STEP 2 Add the coconut milk and garbanzo beans. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally. STEP 3 Heat the rice according to package directions. Serve curry with rice. Garnish with the cilantro.


PER SERVING: 472 CALORIES, 15G FAT, 4G SATURATED FAT, 0MG CHOLESTEROL, 122MG SODIUM, 76G CARBOHYDRATE, 15G FIBER, 8G SUGAR, 13G PROTEIN


VISIT SAVORYONLINE.COM FOR MORE RECIPES, VIDEOS, AND IDEAS SAVORYONLINE.COM JANUARY 2020 21


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