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