If I find myself with a free Sunday night, I like to prepare some meals for the week. Basically I'll pick one dish, be it a soup or salad, that I can bring to work for lunch on Monday, Tuesday, and Wednesday. Since I'm continuing with my ongoing efforts to eat healthy, last Sunday I threw together a hearty and filling black bean and quinoa salad.
This flavorful, slightly spicy salad is packed with vegetables. It's seasoned with a sherry vinegar, soy, and lime vinaigrette. It proved to be a satisfying midday meal, but it would also make an excellent side dish to fish or chicken. Check out the protein-rich recipe when you read more