Short on time?! Need some simple ideas for lunch or dinner that could be prepped and then popped in the fridge for a few days? I got you, friend, check this out?! Simple ingredients that actually taste amazing a few days after this dish was made. Yes, this quinoa still tastes amazing on day 3. Imagine that?! I encourage you to try this recipe and let me know what you think?! If you are dairy-free, replacing greek yogurt with any nut-based yogust would do the trick too. Just experiment with it and see what you like the best! ENJOY!
INGREDIENTS:
For the dressing:
- 125g Greek yogurt
- 2 tablespoons rice vinegar
- 8g fresh parsley
- 1 lime, juiced
- salt and pepper to taste
- 2 Tablespoons olive oil
- 1 garlic clove, minced
For the salad:
- 370g cooked quinoa
- 195g black beans
- 170g corn
- 120g spinach
- 30g tomatoes, sliced
- 200g avocados, diced
INSTRUCTIONS:
Place all of the ingredients for the salad dressing into a food processor and process until smooth.
Add 3 tablespoons of salad dressing, to the mason jar base.
Then add the following ingredients - 1 cup spinach, 1/4 cup tomatoes, 1/2 cup cooked quinoa, 1/4 cup black beans, 1/4 cup corn and 1/2 avocado, diced.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.