This recipe is sponsored by the Kroger Family of Stores.
Kicking off back-to-school season with a new meal prep idea using my beloved quinoa. This is a super simple way to prepare meals in bulk for the week ahead. It’s also easy to change up the vegetables or dressing included for a different variation if you want to mix it up. What I like most about this quinoa salad is it’s best enjoyed cold and requires only the quinoa to be cooked the day before assembling if you want to save time. I also like to buy broccoli florets, pre-shredded carrots and frozen shelled edamame to cut time from veggie prep.
This is a great option for anyone really, making sure to omit or swap the nuts to obid by school policy if that’s restricted. It’s perfect to eat chilled or at room temperature as well. I love to make the dressing in bulk for leftover salads at home or for dipping vegetables into as a snack.
You can assemble these into meal prep containers or mason jars. Like the method I follow in my no-cook meals on the go post, just add the dressing at the very bottom. You can also find more back to school recipe ideas here on my blog by using the search bar at the top. Tons of no-bake options for snacks and lunches.
Do yourself a favor and be sure to stock up on all the goods from your local Kroger Family of Stores. Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Cold Quinoa Salad Meal Prep To-Go!
Yield 4 servings
- 4 Simple Truth Roasted Cashews Packs
- 1 ¼ cups uncooked Simple Truth Quinoa
- 2 ½ cups Water, to cook quinoa
- 4 cups Fresh Broccoli, chopped
- 3 ½ cups Shredded Carrots
- 3 ½ cups Shelled Edamame
- ½ cup Dried Cranberries
- ½ cup Sunflower Seeds
- Salt & Pepper, to taste
- In a large pot bring quinoa and water to a boil. Cover and reduce heat to low, cook until tender and fluffy, about 15-20 minutes. Fluff with a fork and let sit to cool.
- Wash and prep all your vegetables. Shredding the carrots and chopping the broccoli into a small bite. I used frozen edamame I let defrost in a bowl while I prepped everything else.
- In a small blender jar measure and add dressing ingredients. Blend together until fully combined and emulsified. Adjust salt and pepper to taste.
- Assemble each meal prep container with an even amount of each ingredient. Leaving a small cup of dressing to be poured over and mixed together upon serving.
- *Oil can be replaced with half water and lemon juice for a lower fat, oil-free option. Alternatively you can use half tahini and lemon juice as well.
- *Any sugar or sweetener of choice can be used, adjust as needed. Agave or maple syrup work the best.
- *For vegan-friendly Worcestershire sauce, I love the Kroger brand (it’s accidentally vegan). Double check the ingredients, most brands contain anchovies.
- If you’re strapped for time a simple balsamic vinaigrette works great as the dressing option for this salad combination.
Courses Lunch, Dinner, Entree