Avocado Quinoa Chili Bowl
Make chili on the weekend and use it in creative ways in your lunches throughout the week!
Just a quick post tonight – I am a little sleepy and needing to get to bed. I am having one of those feelings where I’m constantly behind. I usually do my blog stuff on the weekend, but I don’t like to fill weekends with normal household and blog stuff too much when I have family in town.
So tonight, I’m doing laundry. I’m taking photos. Hopefully I will do dishes. And I’m having a tuna salad sandwich for dinner. And then I’m going to go to bed early and get a little extra sleep.
I’m a firm believer, though, in the fact that doing something simple very well is just as important as doing something fancy. No one wants fancy stuff every night. Sometimes you just need a sandwich. (Coincidentally, that is what I am having put on my tombstone.)
Here’s what you need for my favorite tuna salad, which I add to greens and make a sandwich with whole wheat bread:
As you can see from this photo, I actually don’t use a ton of mayo, which is admittedly out of character. It just doesn’t need more than what can hold it together.
Drain the tuna, and then use a fork to mix all of the ingredients together. If you’re feeling so inclined, it’s also great to eat on cucumber slices or crackers.