Alright y'all, let's do this.
Mexican Quinoa Salad is your lunch for week 3 of October.
I'm posting the recipe now because your lunches next week don't require any cooking.
Don't worry, we'll go over them tomorrow.
So this meal is packed with protein, made with very little effort, and delicious.
Also, you only cook two of the ingredients. Talk about eating clean.
So here's what ya need:
For the salad:
2 large chicken breasts
1 c. uncooked quinoa (ends up making about 4 cups)
Kernels cut from two ears of corn (That's right- raw, babe).
1 1/4 c cherry tomatoes- halved
1 jalapeno- seeded and diced
1 avocado- peeled, pitted, and cubed
Chili powder, garlic powder, salt, and pepper
1/4 bunch cilantro, coarsely chopped
For the dressing:
1/2 c plain greek yogurt
2 garlic cloves- minced
2 tbsp. cilantro- finely chipped
juice of one lime
salt and pepper
1/2 can black beans- drained and rinsed
1/4 c diced red onion
1 stalk green onion- sliced
And here's what ya do:
In a large pot, bring salted water to a boil.
Trim the fat off your chicken breasts and add them to the boiling water.
Cook about 15-20 minutes, until done.
Remove from the water and set aside to cool.
Meanwhile, cook quinoa according to package directions.
While quinoa cooks, use two forks to shred the chicken, and season it with salt, pepper garlic powder and chili powder.
Combine the chicken and quinoa in a large bowl.
And then how about you add the tomato, corn, jalapeno, cilantro, and the red and green onion and beans if you decided to go that route.
Thoroughly mix all of that together and stir in your dressing in three portions.
Divide into bowls and mix in avocado on an individual basis.
(Or for your lunches the week of October 14th, divide into five separate containers and cut your avocado each day as you go, because no one likes brown avos)
Ta-da! I delicious, and super healthy meal.
Stay tuned tomorrow for your Week 2 meal plan and shopping list.