LIFE+ Blog

It was hard for me to start eating healthy, because I thought that by eating healthy that I was sacrificing taste. Fortunately, that’s not the case! One of my absolute favorite lunch recipes that I have found was for this Southwest Quinoa Salad. It’s great because it fills me up, has lots of flavor, is easy to make, and simple to store in individual containers to grab and go for lunch each day. I usually make a batch and have my lunches already prepared for the week.

Ingredients

Vegan, gluten free. Serves 4-6

Salad:

• ¾ cup quinoa (rinse if needed, check package instructions)
• 1 ½ cup water
• ½ tsp salt
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 red bell pepper, diced
• ½ cup green onion, thinly sliced
• ½ cup cilantro, fresh and chopped

Dressing:

• 2 Tb lime juice
• ¼ cup olive oil, extra-virgin
• 1 tsp cumin, ground
• 1 tsp chili powder
• 1 tsp paprika
• Black pepper, to taste

Directions

Note: This salad keeps well in the refrigerator for several days.

Enjoy this healthy lunch option!

*I have altered the original recipe due to lack of certain spices in my cupboard and taste preferences. I will often add an extra bell pepper because I love them so much. Original recipe found at https://kalynskitchen.com/recipe-for-southwestern-quinoa-salad/