Equipment
Ingredients
Grain Base
- 300 g white quinoa, dry
- 700 ml vegetable broth, low sodium
- 15 ml olive oil
- 3 g salt
Mediterranean Bowls (2 portions)
- 200 g canned chickpeas, rinsed and drained
- 100 g cucumber, diced
- 100 g cherry tomatoes, halved
- 30 g kalamata olives, pitted and halved
- 30 g tahini
- 15 ml lemon juice, freshly squeezed
- 15 ml water, cold
Southwestern Bowls (2 portions)
- 200 g canned black beans, rinsed and drained
- 100 g sweet corn kernels, thawed if frozen
- 100 g red bell pepper, diced
- 30 ml olive oil
- 15 ml lime juice, freshly squeezed
- 2 g ground cumin
Asian-Inspired Bowls (2 portions)
- 150 g shelled edamame, thawed if frozen
- 100 g carrots, shredded or julienned
- 100 g red cabbage, thinly sliced
- 30 ml tamari or soy sauce
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 5 g maple syrup
Nutrition (per serving)
Method
Place the quinoa in a fine mesh sieve and rinse thoroughly under cold running water for at least 30 seconds to remove the bitter coating.
In a medium saucepan, combine the rinsed quinoa, vegetable broth, 15ml olive oil, and 3g salt. Bring to a boil over medium-high heat at 100 degrees Celsius or 212 degrees Fahrenheit, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender.
Remove the quinoa from heat and let it rest covered for 5 minutes. Fluff with a fork and spread it on a baking sheet to cool completely.
While the quinoa cools, prepare the Mediterranean dressing by vigorously whisking together tahini, lemon juice, and cold water in a small bowl until smooth. Add a pinch of salt to taste.
Prepare the Southwestern dressing by whisking together 30ml olive oil, lime juice, and ground cumin in a second small bowl.
Prepare the Asian-inspired dressing by whisking together the tamari, toasted sesame oil, rice vinegar, and maple syrup in a third small bowl.
Divide the cooled quinoa evenly among 6 meal prep containers, placing approximately 150g of cooked quinoa into each.
Build two Mediterranean bowls by topping the quinoa with chickpeas, cucumber, cherry tomatoes, and kalamata olives. Pack the tahini dressing in separate small containers.
Build two Southwestern bowls by topping the quinoa with black beans, corn, and diced red bell pepper. Pack the lime-cumin dressing in separate small containers.
Build two Asian-inspired bowls by topping the quinoa with edamame, shredded carrots, and red cabbage. Pack the sesame-tamari dressing in separate small containers.
Chef's Notes
- Always rinse quinoa aggressively. Quinoa possesses a natural coating called saponin which tastes distinctly soapy and bitter if not washed away.
- For the crispiest meal prep over the course of the week, ensure the quinoa is completely room temperature before sealing the containers. Trapped steam leads to rapid spoilage.
- To customize these bowls for varied dietary needs, you can easily top any of them with grilled chicken breast, baked tofu, or a soft-boiled egg.
- The red cabbage in the Asian bowl will stay much crisper if you refrain from dressing it until the exact moment you are ready to eat.
Storage
Refrigerator: 4 days — Store dressings in separate small containers to keep ingredients fresh and crisp.
