The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Red Beans with Seasonal Veggies and Quinoa
Per Serving
1/2 c red beans (you will need to strain any cooking liquid)
125 g veggies (green onion, collards, carrots, broccolini, cabbage)
2 T seasoning sauce (lemon zest, whole grain mustard, green onion, sunflower seed oil, fines herbes, lemon juice, salt, pepper, and nutritional yeast)
1 T sunflower seed oil
1/3 c quinoa
Equipment needed: 1 pan/pot for beans and veggies, 1 pot of water for quinoa. use 2/3 c of water per serving of quinoa
Start boiling your water with quinoa, 2/3 c of water per serving of quinoa, when it reaches a boil reduce heat to a low simmer.
While the quinoa is steaming, start cooking the veggies. Heat up your pan and add the oil and veggies.
Stir the veggies and beans together and drizzle the sauce over top. Turn the heat off.
Timing on quinoa will vary depending on how large of a serving you have. It will take roughly 15 minutes. When most of the liquid has absorbed remove it from the heat and cover with a tight fitting lid. Set a timer for 10 minutes.
Saute veggies for 5-8 minutes, or until the carrots are tender. Then add the beans.
Place a lid on top of the pan and let the veggies and beans soak in the sauce until the timer for the quinoa goes off. When the timer goes off the quinoa will be ready to plate. Quinoa should be fluffy and will not have any additional water on the bottom of the pot. Top with the veggies and beans, or you can just add everything with the quinoa and mix it together. From start to finish this dinner takes less than 30 minutes. Enjoy.
