This recipe is designed to be made on Sunday night and provide easy, nutritious lunches for the whole week.
2 cups prepared quinoa (follow package directions)
roasted kernels from 2 ears of corn (prepared in your favorite way)
1 red bell pepper, chopped
flesh of 1 mango, chopped
4 spring onions, chopped
1 16 oz can garbanzo beans, drained and rinsed
1 6-oz bag of baby spinach
juice of 2 limes (about 1/4 cup)
1/4 c olive oil
1 teaspoon salt
Directions: Prepare quinoa and corn in your favorite way and let cool to room temperature.
Chop pepper, mango, and onion and in a large bowl combine with corn and quinoa. Add rinsed garbanzos.
In a small bowl combine lime juice, olive oil, and salt.
Toss together with the other ingredients.
Place 1/5 of the quinoa salad in each of 5 mason jars or similar containers.
Top each jar with 1/5 of the bag of spinach.
Salads should keep all week.
This salad is a little labor intensive, with much of the flavor in the coconut bacon and cashew dressing. It’s delicious, though. For less work (and not Vegan) regular bacon works well too. You can also add cooked chicken for more protein. I based much of this recipe on the Southwest BLT Salad at Henry Happened.
2) As the coconut bacon cooks, mix all components of the salsa and refrigerate until time to serve.
3) For the dressing, combine all dressing ingredients and food process until smooth. Refrigerate until time to serve.
4) When the coconut bacon is finished, increase the temp of the oven to Broil. Spray the tortillas with cooking spray and slice into 1/2 inch strips. Place strips on cookie sheet and salt. Broil for 2 minutes, or until crispy but not burned.
5) For finished salad, top salad greens with salsa, dressing, coconut bacon, and tortilla strips.