I’m all about mass meal prep now. Here’s a quick way to get your week’s worth of lunches ready! I love quinoa and I love adding it to casserole-like dishes with beans and tomatoes. But, I wanted to bump up the nutrition of that dish with a little more color. So, I added kale! (And some other things)
This recipe filled my 11-cup baking dish, so it would easily feed 8 people as a side dish for dinner or as the main dish for lunch. (Scroll to the bottom for nutritional information)
Ingredients (serves 8 as a side)
1/2 cup quinoa, dry
3/4 cup water
1/2 fresh parsley, finely chopped
1 can of black beans, drained and rinsed
1 can of diced tomatoes (nutritional info is for low-sodium can)
1/4 cup nutritional yeast
1/3 cup chia seeds
4 cups of chopped kale
1 garlic clove, minced
1/2 cup water
Rinse quinoa to prevent it from being bitter after cooking. Drain as much of the water out as possible, and add to a small saucepan. Turn heat to medium and toast the quinoa with half of the fresh parsley for a 2-3 minutes. Add water, bring to a boil, reduce heat to low-medium and simmer for 20-25 minutes, covered.
While that is cooking, combine the rest of the ingredients (except lemon juice) in a large bowl (or the baking dish you’ll be using). Stir to combine. At this point, taste the mixture and determine if you want more seasoning (or salt). I wanted to add fresh ground pepper but forgot, so I would recommend that!
Once the quinoa is done, add it to the mixture. Add 1/2 to 1 tbsp of the lemon juice to the top, cover with foil and bake at 350 degrees for 30 minutes.
Taste test it to see if the kale is the right softness for you. Mine wasn’t crunchy, but it wasn’t super soft either. Bake longer if necessary.