Today at Work I Made...

Lightly Sauteed Vegetables, Salmon, and Quinoa. I chopped the vegetables chunky style and sauteed them with ginger and garlic in a little olive oil. I cooked them in stages because they all cook differently. I added a spoon of water when I was cooking the carrots and mushroom (because I wanted the mushrooms to be black and the carrots crunchy but still cooked), then added  zucchini, and finally the red pepper and green onions. I made a sauce to pour over the vegetables which is sesame oil, soy sauce, and ginger. The easiest way to peel ginger is with the tip of a spoon and scrape away the skin. It was really easy and quick to make and touching ginger is very pleasurable.