Red quinoa, white quinoa, white rice, black beans and dark red kidney beans – served on a plate of greens.
A good key to meal prepping vegetarian and vegan recipes is making sure that whatever you make ahead of time is versatile. One of the easiest – with fiber, carbs and protein for energy and movement – is grains and beans. It makes for a great entree to any additional vegetables, or a great side, if you’re not vegetarian/vegan, to any additional protein and vegetable. I made a large enough pot to scoop some out for multiple lunches for work or quick and easy dinners when I’m tired after work.
Obviously the key is always moderation, especially when something like a carb like rice is involved. But who can resist a twist on a classic like rice and beans?
- 1 can dark red kidney beans
- 1 can black beans
- 1 cup jasmine long white rice
- 1/2 cup red quinoa
- 1/2 cup quinoa
- salt and pepper to taste
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1/2 tsp coriander
- 1 tbsp chives
- Optional: chopped green onions
- 1 tsp parsley
- 1 tbsp basil
- Power greens (spinach, swiss chard, kale, arugula)
- 3-1/2 cups of water
- 1/2 cups vegetable broth
- Boil water and vegetable broth in a large pot, add in quinoa and rice. Stir occasionally.
- Pour beans into a colander. Rinse and drain thoroughly.
- Cook rice and quinoa mixture on medium to medium-high heat until water is soaked by grains and they are tender.
- Turn heat down to low.
- Add in beans, salt, pepper, paprika, red pepper flakes, coriander, chives, parsley and basil.
- Stir mix thoroughly and take off of heat once done.
- Serve over a plate of power greens.
For work lunches, I’ve packed mine to also be topped with sesame seeds, pumpkin seeds and almonds – added texture and flavor!
What are your favorite foods to prepare early to make your meal-prepping and dinners easy throughout the week?