Garlic Parmesan Quinoa Meal Prep

Garlic Parmesan Quinoa Meal Prep

Fluffy quinoa simmered with garlic and finished with parmesan, portioned for easy weekday lunches.

Total 45 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This meal prep bowl pairs nutty quinoa with roasted vegetables and a savory garlic parmesan finish for a satisfying, reheatable lunch. It comes together with mostly hands-off cooking, making it practical for batch cooking on a Sunday afternoon. Divide into containers and refrigerate for quick grab-and-go meals through the week.

Ingredients

  • 1 1/2 cups quinoa, rinsed
  • 3 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, diced
  • 2/3 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes

Method

  1. Preheat the oven to 425°F. Line a 9x13 baking sheet with parchment paper.

  2. In a 6-quart saucepan, heat 1 tablespoon olive oil over medium heat and add half the minced garlic, stirring until fragrant, about 30 seconds.

  3. Add the rinsed quinoa and vegetable broth, stir, and bring to a boil.

  4. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

  5. While the quinoa cooks, toss the broccoli, cherry tomatoes, and zucchini with the remaining 2 tablespoons olive oil, remaining garlic, salt, and black pepper on the prepared baking sheet.

  6. Roast the vegetables until tender and lightly browned at the edges, stirring once halfway through.

  7. Remove the quinoa from heat, fluff with a fork, and stir in the parmesan cheese and parsley until the cheese melts into the warm quinoa.

  8. Fold the roasted vegetables into the quinoa and sprinkle with red pepper flakes.

  9. Divide evenly among four meal prep containers and refrigerate for up to 4 days.

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    Garlic Parmesan Quinoa Meal Prep

    This meal prep bowl pairs nutty quinoa with roasted vegetables and a savory garlic parmesan finish for a satisfying, reheatable lunch. It comes together with mostly hands-off cooking, making it practical for batch cooking on a Sunday afternoon. Divide into containers and refrigerate for quick grab-and-go meals through the week.

    45 min 4 servings 365 cal

    Ingredients

    • 1 1/2 cups quinoa, rinsed
    • 3 cups vegetable broth
    • 3 tablespoons olive oil, divided
    • 4 cloves garlic, minced
    • 2 cups broccoli florets
    • 1 cup cherry tomatoes, halved
    • 1 cup zucchini, diced
    • 2/3 cup parmesan cheese, grated
    • 2 tablespoons fresh parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/2 teaspoon red pepper flakes

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13 baking sheet with parchment paper.

    2. 2

      In a 6-quart saucepan, heat 1 tablespoon olive oil over medium heat and add half the minced garlic, stirring until fragrant, about 30 seconds.

    3. 3

      Add the rinsed quinoa and vegetable broth, stir, and bring to a boil.

    4. 4

      Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

    5. 5

      While the quinoa cooks, toss the broccoli, cherry tomatoes, and zucchini with the remaining 2 tablespoons olive oil, remaining garlic, salt, and black pepper on the prepared baking sheet.

    6. 6

      Roast the vegetables until tender and lightly browned at the edges, stirring once halfway through.

    7. 7

      Remove the quinoa from heat, fluff with a fork, and stir in the parmesan cheese and parsley until the cheese melts into the warm quinoa.

    8. 8

      Fold the roasted vegetables into the quinoa and sprinkle with red pepper flakes.

    9. 9

      Divide evenly among four meal prep containers and refrigerate for up to 4 days.