I know that for me, the main thing I need to do to stay healthy throughout the day is to be organised. I need to have a good breakfast at home, appropriate snacks for during the day, and importantly, a healthy lunch. Now, I am not always very good at remembering to bring a lunch in, so often spend far too much money eating out, or picking up a soup or sandwich from a coffee shop.
One of my ongoing goals was to eat more balanced lunches, and to spend less money on them! This Mexican quinoa salad definitely fits the bill. I made double to serve as two lunches.
Mexican Quinoa Salad
80g quinoa, cooked according to pack instructions (I usually cook it in bulk and store in the fridge)
198g tin sweetcorn
410g tin kidney beans
1/4 cucumber, roughly chopped
1/2 avocado, roughly chopped
10 cherry tomatoes, quartered
Fresh coriander, if you like
Simply mix together all the ingredients, split between two bowls/tupperwares/ziplock bags and store in the fridge. You could add leftover cooked chicken, pork, cheese or whatever else you wanted to the salad.