I prepare my breakfast and lunch every Sunday for the week ahead, so there is never a question about what I am eating. For my lunch, I usually make a new salad I can stuff in a wrap. This week I made a Lemon Quinoa Cilantro Chick Pea Salad that I adapted from here. It is so summery and fresh!
1/2 cup uncooked quinoa (cook it using package directions)
1 can of chick peas
1 pint of quartered tomatoes
2 diced avocados
2 garlic cloves
1 bunch of cilantro
2 cups of spinach leaves
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
In a food processor, zap the garlic, onion, cilantro and spinach until chopped finely.
Combine in a large bowl the cooled quinoa, chick peas, tomatoes and avocados.
Whisk the lemon juice and mustard in a small bowl.
Combine the mixture in the food processor to the ingredients in the large bowl and then pour the dressing over the top. Combine all the ingredients together gently. Eat on its own as a salad or put in a wrap!