Start by rinsing 1 cup of quinoa under cold water to remove its natural coating. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Then, add the package of French-cut carrots and cook for 3-4 minutes until they begin to soften.
Next, add the fresh baby spinach to the skillet and stir until it wilts, which should take about 2 minutes. Once the spinach is wilted, add the cooked quinoa to the skillet, followed by the soy sauce, toasted sesame oil, and lime juice. Mix everything well and season with pepper to taste.
Remove the skillet from heat and fold in the sliced almonds. This will give your Spinach and Quinoa Vegan Meal Prep Bowls a delightful crunch! Now, it's time to assemble your meal prep bowls. Divide the quinoa and vegetable mixture evenly among your meal prep containers.
If you like a bit of spice, drizzle some Sriracha sauce over the top of each bowl before sealing them up. Allow the bowls to cool before storing them in the refrigerator.
