I get a lot of questions from vegans, non-vegans and people trying to become vegan, about what I eat during the day. Most of the questions are regarding meal prepping, and to me that's the number one key to a healthy diet - always being prepared! So I want to share one of my favorite meal prepping recipes with you. Some of you might have seen pictures of it on my Instagram before, but here's the recipe :)
For the dressing:
-1 ripe mango, sliced -2 tbs fresh lemon juice -2 tbs soy cream -1 tbs finely grated ginger
-1 tbs finely grated lemon zest -salt and freshly ground black pepper
For the salad:
-2 cups (350 g) quinoa (i mix white, red and black quinoa) -2 cups of canned kidney beans -2 celery stalks, chopped -2 cups of chopped red cabbage -1 cup of diced zucchini -1 green bell pepper -2 scallions, finely chopped, to garnish -1/2 cup chopped cilantro, to garnish -1/2 mango, diced, to garnish
To make tre dressing, use a food processor or blender to blend the mango with the lemon juice, soy cream and ginger until smooth. Transfer to a bowl, stir in the lemon zest, and season to taste with salt and freshly ground black pepper.
Here’s a basic method to cook 2 cups of dried quinoa, which will end up making about 4 cups once cooked. Bring 2.5 cups of water to boil. Add the 2 cups of quinoa and reduce the heat to a low simmer. Cover the pan and cook for 10-15 minutes. You’ll know the quinoa is done when there is no water remaining in the pan and the little tell-tale curlicue tail comes out of the quinoa seed. When the quinoa is done cooking, fluff it with a fork and leave the lid off to let the residual steam escape. This will help ensure that the quinoa keeps its light texture. Se aside to cool.
When the quinoa is cool, add the beans, celery stalks, red cabbage, zucchini and bell pepper and toss to combine. Put the salad into lunch boxes (it should be enough for 4-6 lunch boxes), top it with dressing and garnish with mango, cilantro and scallions. Enjoy!