Vegan Freezer Meal: Chick’n Quinoa with Mushrooms and Spinach
Time to prepare: 30 minutes
Time to heat from frozen: 30 minutes
Let this cool before sealing, labeling, and freezing.
I LOVE cooking. When I’m eating breakfast, I’m already thinking about what to make for lunch and dinner. BUT there are occasions when I’m too darn busy to cook or (more likely) there are dirty dishes in the sink that I just don’t feel like washing. For those days, there are these.
This savory dish is a convenient, healthy alternative to store-bought frozen dinners. It’s high in protein, complex carbohydrates, and fiber. It’s also delicious and satisfying. The mushrooms burst with garlicky goodness and the quinoa is infused with yummy veggie stock. Add a cup of soup or a fresh salad and you have a complete meal!
- 1 package of Gardein Chick’n Strips (or other chick’n alternative)
Not a fan of meat analogues? Use cubed marinated tofu instead
- 145 grams mushrooms, chopped (about 6 regular sized button mushrooms)
- 2 cloves garlic, minced
- 1/2 cup onions, minced
- 2-3 scallions, minced
- 1 cup uncooked quinoa
- 1 cup vegetable broth
- 1 cup water
- 3 cups chopped spinach (uncooked)
- ½ tablespoon canola oil
You’ll also need 4 individual-sized containers to freeze each portion in.
For the directions, please visit my blog: http://www.marystestkitchen.com/vegan-freezer-meal-chickn-quinoa-with-spinach-and-mushrooms/
Here's the nutrition info:
Calories: 298; Total Fat: 6.0g (Saturated Fat: 0.5, Polysaturated Fat: 1.4g, Monosaturated Fat: 1.8); Cholesterol: 0.0mg; Sodium: 317.6; Potassium: 576.8mg; Carbohydrates: 38.7g (Dietary Fiber: 5.3g, Sugars: 2.5g); Protein: 17.6g