Black Bean Quinoa Salad Pt. 2

The joy of making a salad.  You can read a recipe and make five or more different versions after the original.  At least, that’s how I look at it in my eyes, and I want to do what I want.  So, the other day I wanted an easy and quick lunch to make a head.  This is what came about.

IMG_0110

As you know, I am trying to get back on track, food included.  I’m on a mission to spend less money on frivolous meals and take time to make my own.  Truth be told, I really don’t care for meal prep.  I make my salads or sandwich the morning of and make dinner from scratch, if I ACTUALLY feel like it.  I know, but I blame it mostly on my schedule. My schedule varies on a weekly basis, and honestly, as well what I feel like making.  Some weeks I live off rice and beans, other weeks I can eat out every other day.

A couple of salads like this a week can really do the trick though!

Fresh ingredients are important for a recipe like this too.  I’m talking either local or organic ingredients.  If you are in a warmer climate, local might be best.  You want to make sure your tomatoes are sweet and herbs are vibrant.  I used parsley, just for a little something different, but cilantro would be great as well!

I was going to add a little avocado for this recipe, but I would definitely recommend to add right before serving.  You want to make sure it stays a pretty green with a buttery finish.  It really takes this salad to the next level.  You guys should know, I am a firm believer of a bad ass salad.

IMG_0114

Black Bean Quinoa Salad Pt. 2

  • 1/2 cup quinoa (uncooked)
  • 1 can black beans
  • 2 tomatoes
  • 1/3 cup parsley chopped
  • 1 tbs olive oil
  • 2 tbs apple cider vinegar
  • pinch of salt

To prepare.

Cook quinoa accordingly.  Set aside and let cool. Rinse black beans out of the can and add to quinoa.  Dice both tomatoes into thick chunks.  All together you can add the tomatoes, parsley, olive oil, vinegar, and salt.  Fold all ingredients together and enjoy!

Makes about 2 or 3 servings.  Keep refrigerated for a week.

IMG_0145

And I did the math… To make a batch of this salad can come out to about $7 tops, including the avocado.  With fresh more sustainable ingredients lasting for a week.  I think that tops a single serving for the same price.

Let me tell you about that healthy living with a budget, baby 😉

PS.  Because this really was a meal prep, excuse the poor lighting and multiple settings.  Sunday night and lunch Monday morning were still delicious!

For more or similar recipes, check out my salad from last year!

 

 

Advertisements

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s