The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Cranberry Beans with Greens and Zucchini and Quinoa
Per Serving
1/2 c cranberry beans (strain any liquid before adding to veggies)
125 g veggies (green onion, collards, chard, kale, zucchini)
2 T seasoning sauce (lemon zest, garlic, green onion, safflower oil, lemon balm, thyme, salt, pepper, and nutritional yeast)
1 T safflower 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.
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.
When the timer goes off the quinoa will be ready to plate. Top with the veggies and beans, and drizzle the herb seasoning sauce over everything. From start to finish this dinner takes less than 30 minutes. Enjoy.
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Saute veggies for 5-8 minutes, or until the veggies are tender. Then add the beans.
While the quinoa is steaming, start cooking the veggies. Heat up your pan and add the oil and veggies.
