So, everyday life lately? It’s been crazy. More explanation to come but for now I’ll fill you in on thrilling tales of a homebody’s life. It’s absolutely captivating. You won’t want to miss it. <sarcasm>
Our life has been kind of spontaneous as of late. And I’ve been forgetting things on my calendar or writing down the wrong days for events. I actually spaced a shower I’ve been planning on attending for weeks! WHAT? You all should know this is not like me. So I ran to Target on one of my lunch breaks and bought a new calendar. Small enough to lug around with me on my many outings.
Do you know how dangerous it is that I work that close to a Target and a Loft? Poor Daniel.
Our yard has exploded. We are absolutely lousy with rose blooms and I’m not home enough to fully enjoy them! They are so pretty and they have been at that house since its existence. I am slightly worried that I’m going to do something that destroys them. My thumbs are so far from green they are probably red.
The willow tree and wisteria in our back yard are going nuts around our bedroom window. My absolute favorite time of year. I feel like I’m in Miss Honey’s house just engulfed by green. Watching them dance in the wind is intoxicating and probably the number two reason I have a hard time getting out of bed in the morning.
Number one being that Daniel and I have been binge watching Silicon Valley.
About two times a week, Daniel doesn’t come home until 9:00 p.m. because he is an assistant coach for the high-school baseball team at the school where he works. My little cousin also plays on that team and lovingly refers to Daniel as his “Cousband” (cousin’s husband). I think it works. For the first time in the program’s history they received 2nd place in their league! This means the season is coming to an end and I’ll have to say goodbye to the two nights a week that I get to watch an “artistic” movie and eat only vegetables for dinner.
Even so, I prefer to have him home every once in a while. Keeps me on my toes.
Also, as a side note, I’m eating lunch at a little teriyaki joint and I ordered a green tea and still haven’t gotten it. I don’t want to ask, so I guess I’m just going to lose that fifty-cent investment. I need to get better about asking for things! Is that just me? Okay, maybe I’ll try to ask for it in a to-go cup. Assertiveness isn’t always my strong suit.
As we have been in and out, I’ve taken to making a large batch of different quinoa salads on Sunday, and eating them for lunch and dinner throughout the week. It’s worked really well, especially since the flavors just get better after a few days of hanging out with each other in the fridge. And, my preference lately has been this little southwest ditty. What really takes this salad to the next level is a few chugs of smokey Chipotle Tabasco sauce! Because eating healthy does not mean the absence of flavor. Speaking of healthy, you can feel free to leave out the queso fresco if you so choose. But, you will not want to skimp on the avocado. It makes this salad so perfectly creamy and just a “yes” all around. Give it a try if you’re into meal prep or if you, like me, have taken to this method of cooking lately as a means to avoid insanity.
More Healthy Salads
Thai Chop Salad
Cold Soba Noodle Citrus Salad
Bluberry Mojito Fruit Salad
Southwest Quinoa Salad
A perfect recipe for lunch prep or a fresh salad to bring to a barbecue. Easy to add to and deliciously fresh, and healthy for the whole family.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
1 cup uncooked, multi-colored quinoa
1/2 red onion
3/4 cup cilantro, chopped and loosely packed
1 small red pepper
1 small green pepper
1/2 cup tomato
1 cup black beans
3/4 cup cooked corn
|| Toppings ||
1 lime
2 to 3 tablespoons olive oil
salt to taste
a splash of chipotle tabasco sauce if preferred, I used about 6
top with Queso fresco, avocado, BBQ chicken, and cucumber
Instructions
Cook one cup of quinoa according to the package directions and let it come to room temperature.
Chop the onion and let it soak in a bowl of cool water. Chop the cilantro, peppers, and tomatoes, and add to a medium-sized serving bowl along with the quinoa, onions, and black beans.
Roll the lime against a cutting board with your hands to soften it a bit. Cut it in half and squeeze both sides of the lime over the mixture, catching any unwanted seeds. Drizzle olive oil on top, and mix until it comes together.
Top with your choice of queso fresco, fresh avocado, BBQ chicken, and/or cucumber.
Keywords: meal prep, quinoa, salad, southwest
