It’s summer, time to set up my cold meal prep game! Today, we’re eating lentil samosas and a quinoa tabbouleh. It shouldn’t take too long, unless you’re like me and have serious problem when it comes to folding stuff (I blame my kindergarten teacher for that).
Swapping couscous for quinoa is a wise choice as a vegan. It holds more proteins and other nutriment I don’t know about (never takes nutritional advice from strangers on the internet, btw).
The samosas are filled with lentils cooked with some onions, garlic, curry powder and vegan cream cheese. Make all your coworkers jealous with this unusual meal prep!
- 100g of quinoa
- 130g of tomato
- 200g of cucumber
- The juice of ½ of a lemon
- 1tbsp of olive oil
- Parsley (fresh or dry)
- Mint (fresh or dry)
- Garlic powder
- Salt and pepper, to taste
- 265g of lentils
- 1 onion
- 3 gloves of garlic
- 8 brik sheets
- 1tsp of curry powder
- 1tsp of salt
- 1tbsp of vegan cream cheese
- Cook the quinoa according to the package instruction.
- Dice the onion, cook it with the garlic and some olive oil until softened.
- Cut the tomato and cucumber.
- Add the lentils to your pan, along with the curry, salt and cream cheese, mixing well and allowing the mixture to cook for a few minutes on medium low.
- Now it's time to fold the samosas, and I urge to you look up a tutorial on the internet, cuz I messed mines up, big time.
- Cook the samosas for 15minutes at 150°C.
- Add the tomato, cucumber, parley, lemon juice, salt, paper, mint and garlic to the quinoa, mix well.
- Bon appetit !