Quick Dinner and Dessert in a Cup

Start by seasoning the fish with salt, Mediterranean herbs, and black pepper. Heat a skillet over medium heat and add a little oil.

Once hot, place the fish in the pan and cook it for about 3 to 5 minutes on each side or until it is cooked through and flaky. Squeeze some lemon juice over the top before serving.

Rinse the quinoa under cold water and soak it for about 20 minutes. Drain it using a sieve to remove excess water.

In a saucepan, combine the quinoa with twice the amount of water (1 cup quinoa to 2 cups water). Add a pinch of salt. Cover and bring to a boil. Once boiling, reduce to a low heat and let it simmer for about 20 minutes, or until all the water is absorbed.

In a large bowl, mix together the arugula, cooked quinoa, halved cherry tomatoes, a sprinkle of salt, and a drizzle of olive oil. Set aside.

For the avocado, slice it and season with salt, ground black pepper, olive oil, and a splash of lemon juice.

When ready to serve, place the seasoned avocado on top of the salad.

For a quick no-bake dessert, take your favorite Bombbar cookies and break them into small pieces.

Layer the broken cookies in a cup with layers of soft cottage cheese and your choice of berries. Repeat the layers until the cup is filled.

Your dessert is ready to enjoy!