The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you will be getting:
Cranberry Beans with Roasted Veggies and Quinoa
Per Serving
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1/2 c cranberry beans
100 g veggies (cauliflower, romanesco, broccoli, koginut squash, beets, tossed in seasoning sauce)
25 g kale and calcot onions
2 T seasoning sauce
1/4 c quinoa (with salt)
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Equipment needed: 1-2 sheet pans, pot of water for quinoa (2/3 c water per serving)
Preheat your oven to 425.
When your oven reaches 425, put the veggies (excluding greens) onto the sheet pan. For 3-4 servings you will need 2 sheet pans so the veggies do not get overcrowded. Set a timer for 15 minutes.
Drain the beans.
For each serving of quinoa add 2/3 c of water to a pot with a lid. Add quinoa and begin to boil. When it has reached a boil, lower to a simmer. I cooked on the lowest setting after it reached a boil. Cook the quinoa with a lid on the pot.
When the timer for the veggies goes off, add the beans and greens to the sheet pan. Cook for an additional 5 minutes. Add 1/2 of the seasoning sauce to the mixture.
After the 5 minute timer remove the veggies from the oven and the quinoa will be finished. Plate up in a bowl or on a plate.
Toss the veggies with the rest of the seasoning sauce.
Place the veggies and beans on top of the quinoa. From start to finish this dinner takes 20 minutes. Enjoy.
