These are the steps that you can do ahead of time to make your life easier on the nights you cook these meals. I like to prep-ahead on Sunday morning and cook my first meal on Monday night after work.
AuthorCarrie Tyler
Ingredients
¾cupcooked lentilsdrained (cook according to directions on bag)
Garlic1 head (4 cloves)
Large Yellow Onion1
Scalliongreen onions, 1 Bunch or 5-6 onions
Red cabbage1 small head or 1 ½ cups from salad bar
Carrot1 medium or 1 small package or pre-shredded carrots
Zucchini1 large
Quinoa*
Instructions
Prepare and store in refrigerator
Lentils for Lentil Cakes: Cook ¾ cup red lentils according to package. Let cool.
Mince 4 cloves of garlic
Dice Yellow onion
Chop 5 Scallions (green onions) into thin slices
Cut 1 ½ Cups of Red Cabbage into small shreds
In a small bowl, grate zucchini using the large holes of the grater. Squeeze the water out and discard water.
Rinse ½ cup quinoa and then add to 1 cup of water in a small pot. Bring to a boil, then reduce to a low simmer, cover and let cook for 20min. Let cool.