weeknight healthy | vegan southwest quinoa bowls

My trick I've found for eating healthy is to plan ahead.  If I don't plan what I'm going to take for lunch ahead of time, I end up eating whatever random thing I find in the fridge and/or a CLIF bar. It's not pretty.  I also end up starving at 4pm and I eat a ton of food right before dinner.  And then, I clearly eat all of the dinner.  

So I've started packing lunches ahead of time.  This is one of my classics that I make ahead and keep in the fridge.  It's really simple to make ahead - the trick is to put a layer of salsa and tomatoes between the quinoa and the lettuce.  It keeps the lettuce from getting soggy.  

SOUTHWEST QUINOA LUNCH

makes 3 lunches

STEP 1

In a bowl mix together cooked quinoa, black beans, spices, and hot sauce.  Season with salt and pepper.

STEP 2

Divide quinoa into three separate jars.  Divide out all remaining ingredients across the three jars.  Seal and pop in the fridge.

STEP 3

You can eat these out of the jar - or put them on a plate and feel slightly more civilized.  

1 cup cooked quinoa

1 can black beans, drained

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon hot sauce

1/2 cup salsa

1 cup sliced cherry tomatoes

3 tablespoons chopped cilantro

3 cups lettuce