Quinoa Four Ways
Want to batch cook your lunch for the week, but don’t want to eat the same thing every day?
Batch cooking can save you time and money.
Get Loose volunteer Dietitian Chris Cheyette comes to the rescue.
This recipe serves two people for four days of lunches.
Ingredients
400g Quinoa (50g dry weight per person per portion)
2 tsp bouillon
Seasonal salad items; tomatoes, sprouts, asparagus
Season edible leaves; sorrel, rocket, nasturtium leaves
Sumac Chilli Mint Cashew Dip from Nettle
Seitan Pieces
Fetamorphosis (plant based Feta style) from I Am Nut OK
Tuna from Fish4Ever
Mayonnaise
Dressing for days 1 & 2; Olive oil, lemon juice, dijon mustard
Make up the base for all the days lunches, the day before, or leave enough time in the morning for this prep.
Method
Bring quinoa to a low simmer for 15 mins, in double the amount of water to dry quinoa with 2 tsp of bouillon.
Water should all be absorbed.
Leave to cool completely with lid on pan.
Add in seasonal salad items
Portion out now if easier to keep in fridge and saves time later.
Each day add seasonal edible leaves, dressing and topping. They all work well at home or on the go.
Sumac Chilli & Mint cashew dip
2. Fetamorphosis
3. Seitan pieces (use dressing from jar, extra soya sauce if desired)
4. Tuna & Mayo
If you want to start sprouting we have a post all about how to get started here.
Enjoy!