~This week: Mexican quinoa salad😍
⚪️I can’t believe this is my last Monday of summer vacation! We’ve been out of school for months and I still don’t feel ready haha😅At least my meal-prep is ready, though! This Mexican quinoa salad recipe makes a ton, so I will have awesome lunches this week😋Quinoa has all 9 essential amino acids, so this salad is packed with protein and lots of veggies! So good🤩
•1 cup uncooked quinoa
•2 cups of water
•1 can of low sodium black beans
•1 cup of diced cherry tomatoes (I used more because I love tomatoes in this recipe!)
•1/3 a minced red onion
•2 Tbsp avocado oil
•2 Tbsp vegetable broth
•1 Tbsp apple cider vinegar
•Juice of one lime
•2 Tbsp honey
•1/2 tsp of: cumin, garlic powder, chili powder
•1/2 cup chopped cilantro
•salt and pepper to taste
1️⃣Cook the quinoa in the water according to package instructions.
2️⃣ Prep the dressing for the salad by combining the dressing ingredients in a small bowl.
3️⃣Once the quinoa is cooked, let it cool down before adding the beans, tomatoes, onion, and dressing.
4️⃣Mix until everything is combined! ENJOYYY
⚪️This salad goes great with sliced avocado and corn, and lasts for up to a week in the fridge! Let me know if you make it🤗

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