I love to cook different types of food. However, I found that cooking very different meals everyday can take up an enormous amount of time to prepare and plan. However, eating leftovers isn't always exciting either. I have started grouping my recipes and trying to make a series of different meals that work together and will provide enough variation for the week.
What makes this Moroccan week meal plan works is that each recipe shares a common element - the same vegetable mix. Chopping vegetables can be very time consuming. Chopping and cooking a large batch is better for time, but eating the same thing throughout the week also doesn't work well. This meal plan offers variations that breakup the monotony. The stew-like texture of the vegetable also works well for leftovers.
Meal plan recipes:
- Day 1: Moroccan Inspired Quinoa Salad - served on its own, or with a side of Moroccan Inspired Baked Fish.
- Day 2: Moroccan Inspired Quinoa Salad - served with sunny side-up eggs.
If you still have left over veggies, a Winter Squash Frittata Sandwich can be a good option to use this up.
To make this work:
Day 1: I cooked the exact amount or a little more veggies based on the Quinoa Salad recipe, but not mixing all the Quinoa, veggies, and vinegar together, as the vinaigrette flavor make the leftover less enjoyable. This way, the veggie mix keeps well for the rest of the days. The baked fish can be served along side.
Day 2: Mix the Quinoa, veggies, and vinegar to make the salad. To add the variation, cook a few sunny side-up eggs to serve with it. A pinch of cumin and paprika goes well on the eggs.
Day 3: Make the cauliflower purée and serve with the leftover vegetable mix.
Day 4: if any veggie mix is still left, add some spinach and scramble in the egg mixture to bake the frittata.
Hope this plan works for everyone. Thanks for reading!
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