The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Green Lentils with Seasonal Veggies and Quinoa
Per Serving:
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1/2 c cooked green lentils
(you will need to strain the cooking liquid)
2/3 c cooked quinoa
125 g veggies (eggplant, broccolini, zucchini, greens, and green onions)
2 T seasoning sauce (lemon zest, lemon juice, fines herbes, salt, pepper, oil, nutritional yeast)
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Equipment needed: 1 pan/pot large enough for all of the ingredients
Start heating up your pan, when hot, add the veggies, saute until they begin to get some color.
Next, add your quinoa.
From start to finish this dinner takes roughly 15 minutes. Enjoy!
After the eggplant and zucchini have some color on them, strain the lentils and add them to the mixture. Add 1/4 c water, per serving, to the mixture, cook down until most of the moisture has evaporated.
Remove the mixture from the heat and add the sauce and mix everything together.
