You know what’s the worst thing ever? The end of the week and you have nothing in the fridge or freezer that looks like a meal. Or when you go grocery shopping and come home with tons of food, but then you just want to order a pizza or takeout because nothing looks appetizing. When you have to actually put thought into what you need to make, instead of things jumping out with appetizing goodness is the worst. Actually being creative on the spot – what? Well I did it, and so can you, with this semi-unconventional and low-ingredient vegan and gluten-free Simple SW Stir Fry.

Thank goodness The Recipe Redux came up with this months theme of End of Week Eats – using three ingredients from your fridge, freezer, or pantry and giving tips of how to make that a meal. Well fortunately, or unfortunately depending how creative you’d like your meal, I pretty much have the same ingredients in my freezer at all times and they just end up getting roasted for those meals where you want substance but you don’t want to actually do anything. This meal is just three real food stuffs and two seasonings – the simplest of simple and easily interchangeable. I don’t normally stir-fry my southwest veggies, I have truly gotten into a roasting rut with those frozen veggies – the same frozen veggies coated in homemade taco seasoning happens 2-3 times a week. And always leftovers because I roast 2-3 bags a night because I need(!) the leftovers. Sometimes spicy is how you get through lunch the next day! This happens 99% of every Friday also, because I only buy enough food to make it through the week and sometimes this happens on Saturday too if I’m feeling too lazy to hit the grocery store. My meals can get super boring.

In comes this theme making me think a little, because I didn’t want to just throw my same-old same-old roast veg at you. This is  my frozen veg of choice, with asparagus! I never buy asparagus because it is sooo expensive per pound that I just can’t justify it (even if it is supposed to be amazing for your waistline – or making the waistline shrink), but Sprouts had it on sale for .99 cents a pound (!!) so I couldn’t pass that up. The only other thing was a random SW style seasoned quinoa and rice blend from Target that I had gotten a while ago and never used. Have you tried the garlic one from Target – addicting for sure! Then just some garlic powder and taco seasoning and that’s it! All stuff that you can trade out for other random leftover veggies from the week that will make a nice weeknight meal, and have leftovers too! The easiest thing in the world – roasting or stir-fry’s. Roasting veggies can easily be made into a simple and filling meal by roasting a small potato with the veggies – carb and veg goodness. Same with stir-fry’s and just as easy to make into different styles of food. yum!

Simple SW Stir-Fry,

1 Bag Frozen Broccoli, Cauliflower, and Carrots
1 Bunch Asparagus
1 Packet SW-Style Quinoa & Brown Rice
1 Tbsp Garlic Powder
2 Tbsp Homemade Taco Seasoning

1. Defrost frozen veggies in the microwave until tender.
2. Wash then cut the ends off the asparagus, the cut into one-inch pieces.
3. In a sauté pan pour 1/2 cup water and all the asparagus. Turn heat to medium-high and let steam/boil.
4. Once veggies are tender dump into the pan – the water should almost be gone.
5. Sprinkle in the garlic and taco seasoning and stir. Add a few tablespoons of water at a time to keep from burning.
6. Once veggies are browned and yummy add in the quinoa/rice blend and mix.
7. Bowl up and enjoy!