For me, one huge key to eating well is keeping healthy snacks and quick meals prepped and ready to go.
That often means that when I come home from the grocery store, I will wash and chop veggies or fruit so I can easily grab something from the fridge when I’m starving. It’s a LOT easier to open a bag of chips or crackers than it is to wash and slice a red pepper or peel cucumbers or cut up the fresh melon but if I do the work ahead of time, I’m much more inclined to snack on the healthy stuff.
I’ve been trying to get in the habit of making a big batch of quinoa salad on Sunday evenings so I can have a quick, healthy lunch option available for the week. Below is my all-time favorite quinoa recipe. I can usually eat off of this salad for 3-4 days. It’s packed full of wholesome, clean ingredients and the protein in quinoa keeps me full for a long time! Enjoy!
Black Bean and Quinoa Salad
1 can black beans, rinsed and drained
1 red, yellow, or orange pepper, finely chopped
1 small purple onion, finely chopped (or to taste)
6 green onions, white and light green parts only, sliced thin
1/4 – 1/2 cup cilantro, chopped
3 cups cooked quinoa.
1 chipotle pepper in adobo sauce, minced (I use chipotle powder)
1/4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp lime juice (fresh is best)
1 Tbsp soy sauce (gluten-free soy sauce or tamari is necessary to make this gluten-free)
salt to taste
1. Cook quinoa. I use this method every time and have never had a quinoa fail!
2. Chop and dice veggies. Mix with cooled quinoa. Add rinsed/drained beans.
3. Mix olive oil, red wine vinegar, lime juice and soy sauce and pour into quinoa/veggie mixture. Stir well. I add chipotle powder here if I haven’t used a minced chipotle pepper. Chipotle has a lot of heat so go easy at first and add more gradually. Season with salt and pepper.
4. Chill and serve. I like it cold, but it’s good warm too!