Combine shelled edamame, a freezer staple, with a fellow staple quinoa to make Edamame and Quinoa Salad with Tangy Dressing. Any leftovers can become the main dish for lunch the next day.

I'm a fan of stocking my kitchen with healthy, nutrient-dense ingredients that can be used on the fly on those busy days when 5 p.m. sneaks up without notice.

Even if I pay a little more at the store for “healthy convenience food,” I'm still coming out ahead, financially and health-wise, if it keeps me from ordering takeout.

Frozen edamame, or soybeans, are a great example. Buy both shelled and unshelled versions and keep them in the freezer. The edamame in the pod are perfect to grab to stave off hungry kiddos while dinner is being prepared — a quick steam or microwave visit, plus a bit of garlic or spices, and a healthy nibble is ready. Edamame pods are also great for boosting the protein and fiber in lunch boxes, or as a perfectly-placed dinner party appetizer.

Shelled edamame are also a worthy purchase, even if they cost a bit more than other frozen beans, such as lima (which, by the way, are a reasonable substitute if you can't find shelled edamame).

Toss a handful of frozen edamame into soup before serving, slip into taco fillings, blend up into hummus or add some straight to your pasta water in the last minute or two of cooking to bulk up dinner.

Edamame adds protein and dietary fiber to dishes, so you'll feel fuller longer with those little beans in there. Or, combine this freezer staple with fellow weeknight staple quinoa to make a power side dish whose leftovers can easily be taken to lunch as a main dish the next day. Cooking once and eating twice is the ultimate weekday time saver.

Start to finish: 10 minutesServings: 41 cup frozen shelled edamame, thawed1 cup cooked quinoa½ cup small grape tomatoes, halved½ cup parsley, chopped¼ cup toasted almonds, roughly chopped¼ cup feta cheese crumblesVinaigrette1 teaspoon Dijon mustard¼ cup fresh lemon juice2 tablespoons extra virgin olive oil2 tablespoons fresh dill, chopped1 small shallot, minced¼ teaspoons salt¼ teaspoon pepperPlace the edamame, quinoa, tomatoes, parsley, almonds and feta in a large salad bowl.In a medium bowl, whisk together the mustard and lemon juice. Drizzle in the olive oil, whisking into an emulsion. Add the dill, shallot, salt and pepper and mix. Add 1 or 2 tablespoons of water if the dressing is too thick.Pour the dressing on the salad and toss. Serve or chill.