Today’s salad features ingredients that I enjoy but haven’t had in a really long time. I made these 4 bowls at the beginning of the week and they made for perfect lunches for the first four days of the workweek. Fresh ingredients added on the day were: spinach, 1/2 avocado, and a few macadamia nuts. Dressing was a touch of extra virgin olive oil and a dash of salt to taste.


1/2 cup quinoa, cooked according to the directions on the packet

1/4 cup black olives, sliced (divided among the 4 bowls)

1/2 cup sundried tomatoes, chopped (divided among the 4 bowls)

2 bell peppers, diced (1 yellow and 1 orange, divided among the 4 bowls)

4 beets, peeled, diced and roasted

1/2 avocado (added on the day)

3-4 macadamia nuts, raw

1 cup spinach (fresh, washed and added on the day)


  1. Cook quinoa according to package directions
  2. Prepare vegetables – wash, core, and dice the bell peppers; chop up the sundried tomatoes.
  3. Preheat the oven to roast the beetroot. (peel and chop beets into wedges; lightly coat with some olive oil and season with salt; roast beets on a baking dish for 20 minutes; turn beets over and bake for another 20 minutes)
  4. Combine quinoa, sundried tomatoes, olives, bell peppers, and beets (once they’ve cooled).
  5. I washed and added the spinach fresh each day; I also added 1/2 an avocado on the day and topped 3-5 macadamia nuts.
  6. Dressing was simply extra virgin olive oil and some salt to taste.