As you’ve heard me say before and will likely say again, planning ahead is vital when it comes to maintaining long term healthy lifestyle changes. When Sunday rolls around and my husband is home to help out with our little man, I spend as much time possible in the kitchen prepping food for the week ahead.
We usually shop on Saturday so I’ll wash any lettuces, greens or fresh herbs that we’ve brought home so that they are clean and ready to go throughout the week. If I’m planning to make a stir-fry or fried brown rice for dinner later in the week, I’ll make a big batch of my Nishiki brown rice in our rice cooker. (Cold rice is the secret to good fried rice!) If I want to make my favorite Black Bean and Barley Salad or Vegetable Beef Soup & Barley Soup, I’ll use the rice cooker to make the barley saving me precious time later in the week.
My Four Bean Salad with Quinoa, Sun-Dried Tomatoes and Sunflower Seeds was created on a Sunday when I wanted to use up some leftover quinoa and veggies in the fridge to create a hearty salad to eat for lunch throughout the week. Bean salads are great because they are not only loaded with tons of protein and fiber to keep you satisfied but they store very well. In fact, this salad will just keep getting better as the days go by and the flavors mingle.
Head on over to Everyday Maven for my Four Bean Salad with Quinoa, Sun-Dried Tomatoes and Sunflower Seeds recipe! I’m guest posting there today while she is traveling with her family.
Your fork is waiting.