Inexpensive frozen veggies are the backbone of this one-pot dinner—further proof that healthy eating doesn’t have to cost you an arm and a leg. You can even swap out the fresh spinach for frozen: Just let it thaw partially in a colander, then break into chunks and add with the edamame and peas. The best part is that this meal packs a whopping 12 grams of plant-based protein and 12 grams of fiber per serving. Now that’s a lot of bang for your buck. Serves 4 1 c pearled barley 1 c frozen shelled edamame 1 c frozen peas 1 c chopped spinach 2¼ tsp Worcestershire sauce 1½ tsp lemon zest 1½ Tbsp fresh lemon juice ¼ tsp sea salt
- Place barley in a medium saucepan. Add 4 cups of water and bring to a boil. Reduce heat to low, cover, and cook until water is nearly absorbed, 25–30 minutes. Stir in edamame and peas and cook, uncovered, until the barley absorbs all remaining water, 5–10 minutes more. MORE: Dessert in a Blender: The Kale Smoothie That Doesn’t Taste Like Salad
- Turn off the heat, stir in the spinach, and set aside. In a small bowl whisk the Worcestershire sauce, lemon zest and juice, and salt together. Pour the vinaigrette over the barley, stir to combine, and serve warm or at room temperature. NUTRITION (per serving) 260 cal, 12 g pro, 48 g carb, 12 g fiber, 4 g sugars, 2.5 g fat, 0 g sat fat, 180 mg sodium
