I’ve always been pretty good with meal prep, but lately I have NOT been interested in the typical routine of come home…eat dinner…clean up dinner…pack lunch…clean up from making lunch…go to bed. I also have been trying to go running each day after work, which pushes dinner a little later, whichhh then pushes lunch prep wayyy back. So, after a few days a week of buying rando lunches 1-2x a week on the days that lunch prep just wasn’t in the cards I decided I needed a new plan.
Lately, my newest plan has been to make all lunches over the weekend so that way I just grab and go in the morning. This week since it was a short week for me I decided to pack 1 lunch and stretch it out over the week. Yup, 1 meal, 1 container…3 lunches.
This week I made a Avocado and Black Bean Quinoa salad with a cumin lime vinaigrette and WOW. it.was.amazing. even 3 days later! I tossed it this large container on one side and filled the other side with a spinach and arugula mix, and also brought in 3 apples, a container of almonds just in case and my refillable water bottle. Each day I portioned out a good serving, and boom. Lunch is served! No need for nightly prep, extra dishwashing, or toting a heavy lunch bag back and forth everyday. Hope you enjoy the recipe!
Avocado and Black Bean Quinoa Salad
Makes 5 servings
1 cup quinoa
1 avocado (diced)
1 orange pepper(diced)
1 can organic black beans
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons pure maple syrup
1 tablespoon minced garlic
1 teaspoon ground cumin
1. Cook quinoa according to direction. Let cool.
2. While the quinoa cools, mix together all ingredients for dressing
3. Once cool, mix together avocado, pepper, black beans, and quinoa and the dressing.
Andd, THATS IT! Enjoy it!!
Anyone else do the batch lunch deal?