A tasty lunch recipe! Prep the night before in a mason jar for easy transport/eating at work. Keep refrigerated until you’re ready to eat. It is DELISH and oh so healthy!
[I was so hungry that I forgot to take a photo of the jar before emptying it.]
The jar layers (from the bottom up) were:
– 1/2 cup quinoa
– 1/4 cup black beans
– 1/2 cup chopped tomatoes (Use pico de gallo if you have it. I was out!)
– a dash of sea salt (optional if you use pico)
– freshly chopped cilantro & basil (optional if you use pico)
– 2 cups baby spinach
YUM! 🙂
Blessings,
Emily