This post is brought to you by a Wholefully partner
Guys, I am super pumped today to be partnering up with one of my favorite natural foods brands, Bob’s Red Mill, to bring you one of my favorite healthy meal prep tricks—cooking quinoa in bulk in the oven and then freezing it for super easy breezy meals later on.
I’ve been on the quinoa train for years now because I love that it’s a plant-based source of complete protein, super easy to cook, and delicious enough that it doesn’t really need extra butter or salt or flavoring. If you follow a gluten-free diet, quinoa has got to be in your repertoire. It’s one of my favorite gluten-free grains! Quinoa is awesome as the base to grain bowls (like this one) or cold grain salads (like this one) or even casseroles (like this one). Quinoa, for the win!
Quinoa cooks up pretty quickly on the stove (about 15 minutes), but I’m all about saving minutes where I can, so, pretty frequently, I actually bulk cook quinoa and freeze it as part of my meal prep. The key to cooking quinoa in bulk? Do it in the oven!
It sounds weird, but it turns out perfect every. single. time. And the only limitations to how much you do at once are the size of your casserole dish and the size of your oven. I promise, oven quinoa is the fluffiest, softest quinoa you’ve ever made—and it’s almost entirely hands-off.
Then, once the quinoa is cool, you freeze it flat in zip-top freezer bags for easy meals. Let me show you exactly how to do it! I promise you’ll never go back to cooking quinoa the regular way after you try this.Read the post »