Ok, so I’m not really that into quinoa. And these are pretty much my only two quinoa recipes. But, they are really good and I’ve been making them for years. I was inspired by a Southwestern style quinoa salad that my mom and I picked up randomly at Whole Foods once. It was surprisingly enjoyable so we decided to recreate it for our work lunches. Quinoa salad makes a great to-go lunch because it’s filling, flavorful, and doesn’t even need to be heated up. Plus, there are tons of ways to switch up the recipes to get some variety in your daily brown bag.
There are two variations that I tend to stick to: Southwest and Mediterranean. When I have the urge to make these for the work week, I usually make one big batch of quinoa and then divide it in two containers. That way I can make both flavors at once and alternate throughout the week. Once you’ve made the quinoa, the rest is just tossing in veggies and seasonings. There’s not really a recipe, but I’ll list the combinations I use below. One big tip though: the last time I made these I added taco seasoning to the Southwest salad, which is now a must! Gives it a nice kick and ties the theme all together. Let me know if you have any quinoa combos that I should try! We have way too much of it in the pantry and it would be nice to switch things up a bit!
Mediterranean: cucumber, tomato, lemon juice, feta, salt and pepper. I can’t remember the exact herbs/seasoning I used, but I think I kept it simple! I had a little extra steak and avocado from the Southwest salad, so I threw it in here too.
Southwest: corn, black beans, tomato, avocado, taco seasoning, lime juice. Perfect lunch!