Dinner Time: Greek Quinoa Salad

With these "weekends on roids" that I have all through February, it's is crucial that I keep every off-day as clean and light as possible. Weekends are my biggest downfall, and when guests come in, it's even worse.

I only have two days to recover before my mom gets here so on Monday I made a huge batch of quinoa and grabbed as many veggies as I could.

Last night's dinner was so easy, so fresh, and so healthy that it might become a permanent Monday night meal.

 

 The Goods: 

2 cups of uncooked Quinoa 

1 beef tomato

1 pkg herbed goat cheese

1 chopped red pepper

1 chopped zucchini

1 can of black beans

lemon juice

olive oil

oregano, parsley, salt & pepper to taste

Directions

1. Cook quinoa and chill in the fridge for 1 hour

2. Chop veggies and combine with chilled quinoa - crumble cheese

3. Toss with lemon juice and olive oil and add herbs

4. Enjoy!

Tonight I used extra quinoa for a kale ceaser salad with avocado, crispy garbanzo beans and chopped almonds.

Tomorrow? Pizza.