MEAL-PREP MONDAY Series!

MEAL-PREP MONDAY series!
~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🤩
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INGREDIENTS:
•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
DRESSING
•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
DIRECTIONS:
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
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⚪️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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