Working in the city makes it very easy to get caught up in the hussel of life. Forgetting breakfast, lunch and morning coffee, while fun to retrive between the endless nooks and crannies of San Francisco corners, is also expensive and can be very unhealthy.

Last Sunday, I cooked up a batch of quinoa salad to serve cold over a bed of lettuce. I divided the batch into four containers and took it to work (where I often house vinaigrette and can easily access salad bar spinach for under 2 dollars).

Quinoa Salad:

1 1/2 cups of quinoa
1 can of chicken broth (or 2 cups) 
1/4 cup white wine
1/4 cup water
chopped yellow, red and orange bell peppers
1 can of rinsed black beans
1 handful of largely chopped cucumbers and shredded carrorts
For the dressing: 
2-3 Tbs of Olive Oil
1/3 of a cup of red wine vinegarette
salt, pepper and chopped fresh basil

Instructions:

1) Cook the quinoa in a small pot over medium heat. To cook quinoa rinse grain (or don’t), and pour the liquid into the pot with the grain. Stir occasionally until the liquid has absorbed. About 20 minutes

2) Chop veggies, wash beans, set in medium size bowl.

3) In a smaller bowl mix together the dressing. Taste as you go, more vinegar may be needed for people who enjoy a tangy experience.

4) Stir quinoa in and service over a bed of spinach. Add some salad dressing for a little extra flavor!