A Bowl of Balance

Some days feel like a blur, filled with emails, errands, appointments, and barely a moment to breathe. On those busy days, cooking can seem like just another item on an already long list. Yet, we still need something real and nourishing. That’s where this simple quinoa salad comes in.

It began as a quick mix of ingredients: a cup of quinoa left over from the night before, a can of low-sodium black beans, some no-salt chicken, a few cherry tomatoes rolling around in the fridge, and a handful of fresh cilantro. A squeeze of lemon and a splash of olive oil, and just like that, dinner was ready in under 15 minutes.

It wasn’t just fast; it was also satisfying. The quinoa provides fiber and fullness, the beans and chicken deliver protein, and the olive oil? It’s heart healthy and smooth. The best part? There was enough left over to pack for lunch the next day.

In a world that rarely slows down, it’s reassuring to know you can still prepare something wholesome in just a few simple steps. This isn’t just a salad; it’s a small act of self-care amid a busy life.

Ingredients:

• 1 cup cooked quinoa

• 1 can (15 oz) low-sodium black beans, rinsed and drained

• 1 can (10–12 oz) no-salt chicken, drained and shredded (or chickpeas/tofu for vegan option)

• 10 cherry tomatoes, chopped

• 3 tbsp fresh cilantro, chopped

• Juice of 1 lemon

• 1 tbsp olive oil

• Salt and pepper, to taste

Optional Add-ins:

• ½ cup corn (fresh, canned, or thawed frozen)

• 1 avocado, diced (add just before serving)

⸻

Instructions:

1. Cook the quinoa if not already prepared (1 cup quinoa + 2 cups water). Let it cool.

2. In a large bowl, mix the quinoa, black beans, chicken (or vegan protein), cherry tomatoes, cilantro, and optional corn.

3. Add the olive oil and lemon juice. Season with salt and pepper to taste.

4. Gently fold in avocado just before serving to keep it fresh and vibrant.

5. Serve immediately or chill for later—perfect for a quick dinner or healthy lunch the next day.

⸻

🌿 Vegan Tip:

Skip the canned chicken and use a can of chickpeas, cubed tofu, or more black beans instead for a fully plant-based version!