Hello my lovely little blog readers!
Today has been packed with a lot of GTLing (minus the tanning part). After the gym this morning (I ended up skipping BodyFlow and just did 50 minutes on the arc trainer because I was really feeling it today) I got started on the scary laundry monster that has taken over our closet. Ando the diva has a LOT of clothes! I really don’t mind laundry though, so it’s been alright. I will take laundry over vacuuming any time!
Of course I squeezed in some eating. I have a new quinoa recipe to share with you guys. Protein-packed quinoa salad!
I originally saw the recipe for Energizing Protein Power Salad on Oh She Glows‘ website, but I modified it a bit to use ingredients I had on-hand (and because I had never heard of wheat berries…is that weird?) This took quite a bit of prep work, so I’m glad I decided to make it on a Sunday. I snacked on a baby cheese and some nuts so I didn’t eat my own hand while I was making this, ’cause I was hangry! It was delicious though, and so worth the time. I also have tons of leftovers (which I wanted), so you can bet I’ll be sneaking this into my lunches all week.
Here is the recipe with my modifications:
Quinoa and Bean Power Salad
- 1 cup quinoa
- 1 can red kidney beans (or other beans like chickpeas or black beans)
- 2 large garlic cloves, minced
- 1 red onion (or other onion)
- 1 large yellow, orange, or red pepper (I used yellow)
- 3/4 cup raisins or craisins (I used craisins)
- 1/4 cup nuts, chopped (I used slivered almonds)
- 1/3 cup lemon juice
- 2 tsp apple cider vinegar (optional)
- 3 tbsp extra virgin olive oil (you can add a little extra oil, but I tried to minimize this)
- 1/2 tsp garlic powder, to taste
- 1/2 tsp red pepper flakes, to taste (less if you don’t like spice)
- salt and pepper to taste
1. Cook your quinoa and beans. Place in large bowl while you prepare the rest of the recipe.
2. In a large skillet sprayed with cooking spray (I used olive oil spray, or you could just use a couple teaspoons of oil), add your gaaaahlic and onion. Cook on low for about 6-8 minutes until translucent.
3. Add in the chopped pepper, craisins/raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed.
Meanwhile, throw all the ingredients for the dressing into a small bowl and mix. Pour all the dressing into the skillet with all your goods and stir well.
4. Pour the veggie and dressing mixture into the bowl with the beans and quinoa. Stir well and serve. Makes about 6 cups.
I really loved the combination of flavours in this dish! The dressing was a great addition. I will be making this again, straight up.
I’m off to enjoy what’s left of the weekend and figure out what’s for dinna! I’m not feeling too adventurous in the cooking department, so I’m thinking grilled cheese ;).
Enjoy the rest of your Sunday!
A Few Articles of Possible Interest:
Combat Lethal Sitting (via – FitSugar) This is scary to read if you sit all day at work like I do!
15 Fired-Up Foods That Burn Away The Pounds (via Men’s Health)
Six Steps To Successful Menu Planning (via Cooking Light) I’m pretty big on the menu planning so I was a fan of this one.