Today’s been a busy day filled with super fun activities such as closet organization and vacuuming. Hurrah, and also yippee. Hands down two of my least favourite chores (vacuuming especially), but I knew if I did not do it today while I’m still on staycation, I’d regret it next week when I’m back to the grind. And I want to save the weekend for some real fun ;).
I did take a break to make myself a delicious lunch though.
Quinoa and Chickpea salad!
In this mix is:
- 1 cup cooked quinoa (cooled)
- 2 cups green beans (trimmed, chopped and blanched)
- 1 can chick peas (drained and rinsed)
- 1 sweet red bell pepper, diced
- 1 cup crumbled feta cheese (well…maybe a bit more ;))
- a couple sliced sundried tomatoes.
I originally saw this recipe in Canadian Living magazine (you can view the recipe here), and since I am looking for fun ways to prepare quinoa I was alllll over it. The actual recipe called for a homemade tomato vinaigrette dressing for this salad, but I cheated and used Kraft fat-free Italian dressing. There was already lots of prep work with all the chopping and dicing and cooking and blanching and draining and rinsing that was going on, and I was hangry. The Italian dressing worked well though, and I think Greek would be yummy with it too.
It was a very filling and nutritiously delicious lunch, and I have tons of leftovers.
Today was originally going to be a rest day on the running front because my shinny-shin-shins are still feeling a bit sore, but it is beeeeeeyooootiful outside. Like spring weather for sure. So sunny and at least 10 degrees! I think I’m going to throw down a couple kilometres just so I can get outside in the sunshine. My first race is quickly approaching, I gotta get those kilometres in!
Question of the day: Have you tried quinoa? Thinking about trying quinoa? Do you have a favourite quinoa recipe?