Mexican Quinoa Bowl Is What's for Lunch

Are you in a lunch rut? I often find myself in one. I had planned to post a few different lunch ideas and I will add a few others in the weeks to come. But I ended up making this and have been eating it non stop for the last 2 weeks. So when I get back from vacation I promise to test out those other recipes. Life is busy so I try to have something healthy in the fridge to eat for lunch. I find that if I make something healthy like this on Monday. I tend make better eating choices the rest of the week if I start the week off on the right foot. So here is what I'm currently eating for lunch! 

Ingredients:

• Shredded Chicken Breasts
• Cooked Quinoa 
• Cherry Tomatos
• Bell Peppers (I used the mini ones)
• Avocado 
• 1 Can Of Black Beans
• 1 Cup of Organic Frozen Corn
• Salsa

Directions:

• I take about 4 chicken breasts and put them in a crockpot for 4 hours with chicken stock and some taco seasoning. Once cooked I shred the chicken and put the chicken in the fridge for the next few lunches. 
• Cook the quinoa according to directions on the package.
• Cut cherry tomatoes, avocado, and bell peppers. Drain and wash the can of black beans, and cook the frozen corn according to the directions. 
• Combine all the the listed ingredients together in a bow (including the chicken and quinoa)l. Add some salsa in depending on how much you want. Toss together and enjoy. I just make this on Monday for lunch then refrigerate for the next 3 days. You can eat it warm or cold it's up to you. 

I'm headed out of town for a few days but I'll be doing a giveaway on Wednesday then taking a few days off to enjoy our vacation. You can always follow along on instagram @ champagneandshimmer you can also get a little glimpse of my lilac hair that I'm currently sporting. 

Cheers,
​Jessica