Southwest Quinoa Salad

I started my clinical rotation this week in Santa Maria. It has been an incredible experience that has taught me more than I could have dreamed about an acute care setting. The not so glamorous part of clinicals is having to get up at 5:30am. I know, I know, some of you are reading this thinking “I’ve been getting up that early for 10 years!” Well this girl hasn’t and she is strugglin! With that in mind I needed to pack a lunch in the evenings that would be quick and allow me to just grab and go in the mornings. So I will be sharing my simple weekly lunches with y’all during this process. My first recipe is Southwest Quinoa Salad. I have been able to make this ahead and keep it in my refrigerator throughout the week to pack in my lunch bag. It has been a life saver!


  • 1 cup quinoa, uncooked
  • 1 1/2 cups water
  • 1 cup canned corn
  • 1 can black beans
  • 1/2 cup broccoli
  • 1/2 red onion, chopped
  • 2 tomatoes, chopped
  • salt and pepper to taste
  • 1/2 bunch of cilantro, course chop
  • dressing of choice!


  1. Bring water to boil in sauce pan.
  2. Pour in quinoa and cover for 15 minutes or until it has reach the texture that you want. (Make sure all liquid has evaporated).
  3. Place quinoa to the side to cool.
  4. In a gallon sized bag combine black beans, corn, onion, tomatoes, broccoli, and cilantro.
  5. Once quinoa has cooled, add it to the bag of ingredients. Salt and pepper to taste.
  6. Seal bag and mix ingredients.

It’s as simple as that! Just scoop your portion into your tupperware for the next day and put your salad dressing on the side. I HIGHLY recommend El Torito’s Caesar Cilantro Dressing. It is life changing!

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