1 Yellow Squash
1 cup Spinach
1 cup Kale
1/2 cup Quinoa
1/4 cup Black Beans
Handful of Asparagus
I steamed each vegetable on its own, at its own time period and added garlic, sea salt and black peppercorn for flavoring. The quinoa I usually prep before hand, because we usually eat it through out the week.
How-to:
1 cup of quinoa to 1 1/2 cup of water (add a little sea salt). Boil on high for 1-2 min and then bring to a low temp. and boil for about 13-15 min.
