weeknight healthy | vegan southwest quinoa bowls

Ali Hedin | Southwest Quinoa Lunch

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.  

Ali Hedin | Southwest Quinoa Lunch


makes 3 lunches


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



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



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


Ali Hedin | Southwest Quinoa Lunch