Plan Ahead: Meal Prep & Make This Easy Southwest Quinoa Salad

August 31, 2017

What are your favorite recipes to prep for the week over the weekend? When we lived in Brooklyn Sundays were typically spent running to the farmers market and doing what I could to get myself prepped for the week. I would slice fruits and veggies so they were ready and I would even try to make a couple meals that would spread out over the week like salads, quiches and so on.

I can’t tell you how helpful it was to have some meals prepped in advance for the week ahead, especially since I was working from home with Owen without child care.

While it’s hard to carve out time over the weekend to plan ahead, having healthy options ready to go is such a lifesaver as a mom. Snag the recipe for this ultra easy Southwest Corn & Quinoa salad below and feel free to comment below with links to your favorites!

Southwest Corn & Quinoa salad


+ 1 tablespoon olive oil
+ 1 cup of quinoa, cooked by package instructions
+ 2 tablespoons red onion, diced
+ 2 corn, cut off cob
+ 1/2 red bell pepper, diced
+ 1/2 can black beans, drained
+ 1 teaspoon cumin
+ 1/2 teaspoon chili powder
+ 1/4 cup cilantro, roughly chopped
+ salt & pepper to taste


+ Cook quinoa and let cool.
+ Dice all veggies.
+ Heat oil in pan and add onion, cooking for 2-3 minutes-add salt.
+ Add remaining veggies & spices. Cooking until veggies are aromatic (you still want them to have a bit of a crunch).
+ Add cilantro, saving a little for the garnish.
+ In a large bowl, mix cooked veggies with quinoa.


* I salt throughout the cooking process
* quinoa should be cooked in salted water (think salty like the ocean)
* topping ideas: sour cream/ greek yogurt. hot sauce/ salsa. cheese. chicken or any protein, put on top of greens for a vegan/ vegetarian salad. (you get the idea)

Recipe development & cooking by Punch & Pastry, photography by Amy Frances.

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