Grilled salmon with quinoa and roasted beets
This is another great example of the power of batch cooking and using leftovers.
A batch of cooked quinoa and a bunch of roasted beetroot prepared at the weekend and stored in the fridge will provide the basis for one or more quick and healthy midweek dinners.
All you need to do is add a grilled fillet of salmon or a chicken breast and you have a meal in less than 15 minutes.
Add leftover meat or fish or some boiled eggs and some extra vegetables to make a vibrant, healthy lunch salad.