So today it's back up in the pony tail and we are back to square one. Good thing my hair grows like a weed...I should be back to normal by next week.
With no time for a 3 hour color ordeal....I opted for my color in the form of vegetables and grains. This weeks color red quinoa and golden roasted butternut squash.
I made a red quinoa salad to have in the fridge for lunch. It was easy to put together, and made lunch so easy the rest of the week.
A fun trip to Trader Joe's made me try organic pea sprouts in my salad. They are delicious and add a nice crunch to this tangy vegetable and grain salad.
Don't let cooking quinoa intimidate you...it's very easy. Following the directions on the back of the bag it takes about 15-20 minutes to cook and then you fluff it up with a fork like cous-cous. Quinoa is such a super grain, it has double the protein of brown rice. This salad will keep you full all afternoon...amen!
Still making time to play with my food! Lots of beautiful green in this salad...lime juice, cilantro and jalapeno.
Hello lunch....you're looking good so far.
Easy dressing of lime zest, lime juice, cilantro, garlic, cumin, olive oil, salt & pepper
A super healthy lunch...black bean quinoa salad topped with avocado, a side of roasted sweet butternut squash and orange slices...here's hoping all that orange will help keep my 'oh so natural' auburn hair...ha!
Red Quinoa Salad
Light, colorful and fresh this salad is packed with protein and healthy fats. The fresh lime juice makes a tangy dressing that will have you dreaming of spring and summer. Perfect to pack for a healthy lunch or a light dinner. Feel free to add in any veggies you like, you can’t go wrong with this recipe. Prepare this beautiful salad one day and have it ready and waiting in the fridge for you after a long day at work. This salad was adapted from Angela at the beautiful blog Oh She Glows. Check it out, she is such an inspiration for me!
Prep Time: 20-25 minutes Cook Time: 15-18 minutes
Yields: 6-8 servings
1 cup uncooked red quinoa
1-14 ounce can of black beans, rinsed and drained
1 red pepper, chopped
1 yellow or orange pepper, chopped
1 cup of pea sprouts, chopped
¼ cup of cilantro, chopped
2 scallions, chopped
1 small avocado, pitted and chopped
1 tablespoon of lime zest
4-5 tablespoons of fresh lime juice, (juice of two limes)
1-2 cloves of garlic, minced
¼ cup of fresh cilantro, chopped
1 teaspoon of cumin
¼ cup of olive oil
Salt & pepper to taste
1. Cook the quinoa according to package.
2. While quinoa is cooking, prep all the veggies.
3. Whisk together the dressing in a small bowl.
4. Allow quinoa to cool (5-10 minutes) and fluff with a fork. Add beans and vegetables and toss well.
5. Drizzle dressing over salad and toss well. Season with salt & pepper. Serve on a bed of greens for a delicious meal. Enjoy!
This weekend is looking like a great one....three days and lots of fun stuff planned.
It started off wonderful with the grand opening of a new zumba studio in town. Sassy Cap Dance & Fitness with the beautiful and talented Jeannine Severino. Where I shared some homemade goodies and fresh fruit after our 90 minute class. We danced our butts off, it was so much fun!
It wouldn't be a good three day weekend without some dark chocolate nut ballz!!
These were gone in a about 30 seconds!
If you're free Thursday night, Feb 23rd, and live in the area, I have a only two spots left for my healthy cooking class. It's a terrific menu and fun group of women. Come join us, menu and recipe can be found on the Cooking Class page of this blog.
Have a wonderful weekend everyone!