For my last semester of school I decided to start playing with meal prepping. I tend to not cook when I am at school as cooking for just one person can be hard, however, I decided to do some meal prepping so I could always have a meal and never waste ingredients.
This recipe was one of my favorite repeat meal prepping recipes. It saves for several days very well and it is healthy with minimal ingredients. Win- win for all.
This Southwest Lime Quinoa Salad is perfect for meal prepping, especially if you are looking to be healthy. Full of natural ingredients, vegetables and quinoa- you can’t go wrong.
Plus, you don’t have to cook or prepare a lunch/dinner everyday, so it ultimately saves you a ton of time too 😉 I’m just sayin, work smarter, not harder..
Related Post: Meal Prep Breakfast Sandwiches
This southwest lime quinoa salad has a lime vinaigrette on it that makes it absolutely delicious!
This meal prep salad is something that I would bring to clinical with me or eat for dinner.
To get the whole southwest lime quinoa salad recipe, check below!
Southwest Lime Quinoa Salad
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Southwest Lime Quinoa Salad
Ingredients
- 2 Teaspoons Olive Oil
- 1 Cup Tri Colorado Quinoa
- 2 Tablespoons Minced Garlic
- 1 Cup Canned Corn, drained
- 1 15 Ounce Can Kidney Beans, rinsed and drained
- 1 Large Red Bell Pepper, chopped
- 3 Green Onions, sliced
- 2 Tablespoons Fresh Cilantro
- 1 Large Avocado, diced
Lime Vinaigrette
- 3 Tablespoons Fresh Lime Juice
- 2 Tablespoons Olive Oil
- 1 Tablespoon Honey
- 1 Teaspoon Chili Powder
- Salt and Pepper to Taste
Instructions
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In a medium stock pot over medium heat, add the olive oil and garlic and saute until fragrant. Add the quinoa and cook according to package instructions.
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While the quinoa cooks, dice your red pepper and avocado.
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Prepare the vinaigrette by combining all the vinaigrette ingredients in a medium bowl or jar.. Whisk (or shake i a jar with a lid) the ingredients until combined.
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Transfer the cooked quinoa to a large bowl and add in the corn, beans, pepper, avocado, green onion and cilantro. Taste and add salt and pepper if necessary.
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Add the vinaigrette to the quinoa salad and mix together. This salad can be served warm or cold (I prefer cold).
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*This salad can be stored for up to 3-4 days in the refrigerator.
Shop the Products:
Stock Pot: This is a great, nonstick large stock pot. Cleans super well and is great quality!
Mixing Bowls: Yup, the same mixing bowls I always rave about! There is a reason, I love these bowls!
Knife: This is the knife I use whenever I have to chop or cut ANYTHING! It is so sharp and great for chopping vegetables or cutting meat.
Herb Strippers: I use these to strip my herbs and prevent bruising of my herbs. Did you know you can bruise your herbs and they can then lose some of their flavor? This tool helps prevent that!
I love this recipe and it is perfect for meal prepping! This southwest lime quinoa salad is super easy to make and full of nutritious and healthy ingredients.
Let me know what you think in the comments below!
Happy Cooking!Â
