Told you I had another Mexican style recipe in the works, I can’t get enough at the moment! This time I’m showing you a really simple, healthy lunch idea. It’s vegan, vegetarian, celiac and paleo friendly, 3 weight watchers points (some of you have asked for that to be included) and plenty of protein to keep you feeling full. Magical eh?
With a little helping from my trusty Blackened Salsa, this packs a lot of flavour.
Make ahead on Sunday night and you’re set for the next 4 days lunches, easy. It also makes a great side dish for barbecues or to liven up an otherwise plain weeknight tea. Grilled chicken breast on a bed of this? Bit of blackened salsa on top? I’m there.You’ll need to mix these up: 150g quinoa (dry weight), cooked in chicken or veg stock to up the flavour 150g sweetcorn 150g black eyed beans Handful of sugar snap peas, sliced Handful of cherry tomatoes, quartered Handful of coriander Handful of oregano Handful of parsley Juice of 1 lime
Top with a heap of my homemade salsa. Done.
Switch the black eyed beans for kidney If you like it hot, stir through some mexican spice mix What have you got in the fridge? Use up some different veggies Dice up some avocado and mix it through
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