A quick, easy and delicious way to cover 4 lunch meals in 45 minutes. Stay productive, eat well.
Clean the quinoa and let it boil in 5 cups of water.
If you have never cooked quinoa before, once the water starts boiling, simmer the heat and let the quinoa cook covered for 10 minutes.
Meanwhile, cut the mushrooms and the capsicums; grate the carrots.
Saute the vegetables except the carrots in olive oil.
Once everything is cooked, let all the ingredients cool down.
Put the sauteed vegetables, cooked quinoa and the grated carrots in separate containers; cover the containers with cling wraps and keep it in the refrigerator.
When you are hungry, take all the stored items out.
In a plate or a tupperware, put some quinoa first.
Top the quinoa with baked beans, followed by the sauteed vegetables and carrots.
Put a few teaspoons of olive oil and then add all the spices that you would like. I prefer cayane pepper, salt and some mustard sauce.
Squeeze in some lemon on top.
Your delicious everyday, efficient lunch is ready in less than 3 minutes.
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