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5-Day Meal Plan: Kale, quinoa and avocado to fuel your spring

Milagros is a writer, recipe editor, and recipe developer. Her passion for food began at a young age and her hunger to learn and grow has never simmered. She knows everything that she does about the industry from working with amazing ...

Menu, shopping list and recipes for five meals you can make this week

What to make for dinner?

It's the question that haunts us night after night. For some, this is easy to answer. But for many more of us, it's a chore. So let's try this: We’ll give you five amazing recipes that are healthy, delicious and, best of all, affordable. That's because you can use some of the ingredients in multiple dishes.

In this week’s meal plan, you’ll use quinoa, avocados, cherry tomatoes, garlic, chicken stock, lemon, olive oil and balsamic vinegar in multiple dishes. This way you’ll save so much more money grocery shopping, and you’ll actually be inclined to cook every night.

In this meal plan, you can make one pot of quinoa and use it in two different dishes: stuffed avocados and a kale salad. You’ll also learn how to make fresh corn polenta that will cook in 10 minutes' time and enjoy a quinoa breakfast recipe that can also double as a dessert.

The goal of this meal plan is to eat healthier when and where you can, as well as save money on grocery shopping. With the five recipes below, you’ll do just that.

More: Grocery shopping made easy

Meal plan for week of May 9

  1. Corn polenta with tomato and avocado salad
  2. Quinoa-stuffed avocados
  3. Kale and quinoa salad with pine nuts and Parmesan
  4. Mixed berry quinoa porridge
  5. Salmon with roasted asparagus and brown rice

Meal plan grocery list:

  • 8 ears corn
  • 1 pint cherry tomatoes
  • Basil
  • 3 avocados
  • 14-ounce bag white quinoa
  • 14-ounce bag red quinoa*
  • 15 garlic cloves
  • 32 ounces chicken stock or vegetable stock*
  • 4 ounces feta cheese
  • 12 ounces kale
  • 2 lemons
  • 2 ounces pine nuts
  • 2 ounces Parmesan cheese
  • Almond milk
  • 4 ounces slivered almonds
  • 1 cup mixed berries
  • 1 pound long- or short-grain brown rice
  • 4 (6-ounce) salmon fillets (which serves 4; if you’re cooking for yourself, then buy 2, and you’ll have leftovers for the next night)
  • 1 bunch asparagus
  • Cinnamon
  • Maple syrup
  • Salt
  • Pepper
  • 17-ounce bottle olive oil
  • 17-ounce bottle balsamic vinegar

*The quinoa recipes require a half cup each of red and white quinoa. You can just buy one bag of either and use it for your recipes. A mixture of both adds more color to your dishes.

*The quinoa and rice recipes use chicken stock. You can use vegetable stock if you're a vegetarian, or if you want to save a few extra dollars, then omit the stock, and use water in its place.

Keep reading for the recipes for this meal plan.

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