Recipes · Batch cook

Batch Grain Base, Three Ways

A big pot of seasoned quinoa portioned for the week — the neutral base that makes bowls automatic.

25 mineasy6 servings$north americanVeganVegetarianGluten-freeDairy-freeMeal prep
Why it earns its place. Cooked grains in the fridge cut fifteen minutes off every bowl, stir-fry, and salad that follows.

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Ingredients · 6 servings

  • 400 gquinoa — rinsed well
  • 750 mllow-sodium vegetable stock
  • 1 tbspolive oil
  • 1 wholelemon — zested
  • 0.5 tspflaky salt

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Toast rinsed quinoa in the oil for a minute; stock in, lid on, gentle simmer.
    15 min
  2. Off heat, still lidded, 5 minutes; fluff with a fork and fold in lemon zest and salt.
    5 min
  3. Portion into containers. Way one: bowls. Way two: fried “rice.” Way three: cold salads.

Nutrition per serving

250calories
9 gprotein
42 gcarbs
5 gfat
4 gfiber
0.6 gsat fat
210 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 1 different plants toward your weekly variety.

Make it yours

availabilityBrown rice or farro — adjust liquid and time per pack (farro adds gluten)
costHalf stock, half water to stretch
cultureFold herbs in at eating time, not cooking time

Storage. Fridge 5 days; freezes flat in bags for 2 months.

Batching. Cool quickly and refrigerate within the hour — grain safety 101.

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