Using Mason Jars to store individual meals makes it easy for when you're on the go! WATCH the How-To Recipe Video!
3 cups cooked quinoa (see recipe)
1 ½ cups cooked tempeh (see recipe), baked tofu, OR shredded chicken breast* - optional
1 cup lima beans, thawed to room temperature (or kidney, garbanzo, etc)
1 cup raw broccoli florets
1 cup carrots, shredded or diced
1 cup celery or shredded cabbage
1 cup vegan mozzarella, jack or cheddar style
4 green onions, sliced, save ¼ for garnish
1 cup veggie broth
1/2 cup Buffalo Wing, Cholula, Sriracha or your favorite hot sauce
4 tsp white or black chia seed (optional to thicken)
Directions: Gather and/or prepare first 8 ingredients. In a large bowl, combine these ingredients. In a medium bowl, whisk the dressing ingredients together. (Chia will help thicken the dressing after 2 hours or more.) Pour dressing over quinoa mixture, mix well, taste and adjust seasoning and store in your mason jars for weekly lunches, adding a sprinkle of green onion on top for garnish.
GLUTEN FREE / VEGAN / *not vegan if using chicken