Every Sunday, I spend a good portion of the afternoon on meal prep. I almost always make the same staples every week and it makes the whole week go a whole lot smoother. I don't have to worry about packing the next day's lunch or rushing home to make dinner after a long day at work. Our meal prep has always consisted of a lot of chicken. We are both kind of chickaholics. That being said, I have been making a conscious effort to integrate a more plant based diet into our routine. This week, I mixed all of my favorite taco salad toppings into cooked quinoa and loved the results!
Mexican Quinoa
1 1/4 cups uncooked quinoa
2 1/2 cups chicken broth
15oz black beans, rinsed & drained
15 oz frozen corn, thawed
1/2 diced red pepper
4 green onions
1/3 cup chopped cilantro
1 jalepeno, diced (throw in a few seeds for heat)
juice of 2 limes
1/8 cup EVOO
2 Tbs cumin
1/2 tsp salt
1/2 tsp pepper
cayenne pepper to taste
Cook quinoa according to directions, replacing water for chicken broth and let cool. Mix in beans, corn, pepper, onions, cilantro and jalepeno. Squeeze lime juice on top and season!
I will be adding fresh avocado to this mix as I eat it. This is great as is or you could put it on top of a bed of lettuce!
2 1/2 cups chicken broth
15oz black beans, rinsed & drained
15 oz frozen corn, thawed
1/2 diced red pepper
4 green onions
1/3 cup chopped cilantro
1 jalepeno, diced (throw in a few seeds for heat)
juice of 2 limes
1/8 cup EVOO
2 Tbs cumin
1/2 tsp salt
1/2 tsp pepper
cayenne pepper to taste
Cook quinoa according to directions, replacing water for chicken broth and let cool. Mix in beans, corn, pepper, onions, cilantro and jalepeno. Squeeze lime juice on top and season!
