Meals in Advance – Quinoa Bowl with Caramelized Onions, Tomato, Kale

skillet filled with leafy kale, quinoa, tomatoes, carmelized onion

This weekend we finally got back on track and made our lunches and dinners in advance.

We find that it’s a pretty easy step that will let you share time with your loved ones for a weekend afternoon while saving you time when you least have it to spare.

Pick something that will last over time and repeated re-heats – in fact, we find that most pastas, soups, grain pilafs, and roasts are actually better the next day! Just throw a salad together or heat up some frozen veggies just before you sit down to eat and you are set.

One tip I recommend is that you set aside some of this in microwave and freezer-safe containers. Throw them in the freezer and they will hold you over during those times you just can’t get to the store or get bored with that week’s meal selection(s). Instant, homemade frozen dinners!

Quinoa Bowl with Caramelized Onions, Tomato, Kale

Servings for 6
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1.75 hours

Ingredients:

3 tbsp olive oil or reserved bacon drippings

1 medium onion, sliced thin

3 cloves whole garlic, peeled, ends trimmed, minced

1 cup quinoa, rinsed

0.5 cups low sodium vegetable or chicken broth

1.5 cups water

1 can black beans, rinsed

3 cups raw kale, chopped

0.5 pint cherry or grape tomatoes
2 small avocados, sliced into 4 slivers each (8 total slivers)

salt

pepper

Prep/Mise en Place:

Assemble ingredients.

Cut up onion and garlic.

Caramelize your onion.

Directions:

Using same large skillet you have been caramelizing your onions in, slide in the minced garlic just before your onion slivers are where you want them, then stir. (If you were ahead of the class and did this already, add your already caramelized onions and 1 tbsp oil or drippings into large skillet. Once warm, add in the garlic.) About 2 minutes later, add in the quinoa to give it a nommy bit of toasted flavor; stir. Add broth and water to skillet; cover and let simmer until quinoa has absorbed the liquid and the little ‘squiggles’ are just pulling away from the grain. While you are waiting for the grain to cook, finish prepping your veggies; rinse the beans and tomatoes, chop the kale, slice avocado. Why not put the rinsed cutting board in the dishwasher and hand-wash your knife too? CLEAN AS YOU GO. Fold in beans; let warm. Add in kale, cover and let them reduce down (they will get smaller, limp, and shiny). Add tomatoes, cover and let reduce (they will get to the point of almost bursting their skin). Remove from heat and let cool. Can be served warm OR cold. Serve, garnishing with avocado slices or Divide into to-go containers. TIP: add avocado to bottom of to-go container before your skillet contents to protect it from browning.

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