Description
Prepare nutritious lunches for the week in advance.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- Combine quinoa and vegetable broth in a pot. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, mix quinoa, black beans, corn, and red bell pepper.
- Drizzle with lime juice and season with salt and pepper.
- Portion the mixture into meal prep containers.
- Add sliced avocado on top before serving.
Notes
- Store containers in the fridge for up to 5 days.
- Reheat in the microwave before eating.
- Customize with your favorite veggies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 container
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: lunch meal prep for the week