Description
This easy healthy vegetarian meal prep recipe is perfect for busy weekdays. Packed with nutritious ingredients and can be made in advance for quick lunches and dinners.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- In a large bowl, combine black beans, corn, diced red bell pepper, cherry tomatoes, diced avocado, and chopped cilantro.
- Add the cooked quinoa to the vegetable mixture.
- Drizzle with lime juice, olive oil, cumin, salt, and pepper. Toss gently to combine.
- Divide the mixture into meal prep containers. Store in the refrigerator for up to 4 days.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- Add a dollop of Greek yogurt or salsa for extra flavor.
- This meal can be enjoyed cold or heated up in the microwave.
Nutrition
- Calories: 380
- Sugar: 3
- Sodium: 200
- Fat: 12
- Carbohydrates: 60
- Fiber: 14
- Protein: 12
Keywords: vegetarian meal prep, healthy meal prep, easy vegetarian recipes, weeknight meals, meal prep for busy weeks