This was a quick lunch I made using a few leftovers, a few pantry staples, and some fresh herbs.
Ingredients: cooked quinoa, broccoli, chorizo, shrimp, and fresh mint.
Set your (well-rinsed) quinoa to cook before starting on the rest.
I start by cooking up some broccoli florets.
I add a bit of olive oil to the pan, add the broccoli, a splash of water, a pinch of salt, and cook lid-on on medium-high heat until starting to steam (about 3-4 minutes or to your preferred degree of tenderness.)
Then remove the lid and cook off remaining water.
Next I add more olive oil to the pan and sauté the Spanish chorizo, allowing the seasoning and fat to mingle with the olive oil in the pan.
When it's time to flip the chorizo to the second side I add a few defrosted raw shrimp into the mix, and add another pinch of salt (largely on the shrimp). Cook the shrimp about 2-3 minutes per side until opaque and firm.
(Odd shapes are the stem of the broccoli with the tough outer layer peeled off and then sliced.)
Season the cooked quinoa with olive oil and salt to taste and place in the bottom of your dish.
Add fresh mint to the pan, stir, and serve on top of the quinoa.
The whole meal takes about 15 minutes to make and is packed with protein and flavor.
If you have leftover quinoa already in your fridge, it takes about 10 minutes.
It travels quite well and the flavors will meld if you choose to make it ahead and bring it to work.
Try it out!