I just spent a really great weekend up in Minnesota! Bri, Lauren and I all went there to visit our friends Patrick, Tommy, and Braden. It was the second time I had ever been there and the first in four years! Last time I was there it was for the State Fair (which is a crazy awesome State Fair) and so this time I was excited to just sort of hang out and explore Minneapolis.
We drove there (6.5 hours each way) which means that my weekend felt really short! We had a great time, but now I feel a little crazed. I'm up at 5:15 (instead of 4:45) and instead of going to my workout class, I decided to sleep a little longer and get to school a little earlier to catch up on some work and get ready for the week.
Today is going to be exhausting. I have school and then after school cheer practice and then after practice we are cheering at a soccer game. It's an away game so that means I have to go on the bus with the team and then come back. Last time we did this, I did not get to leave school until after 7:30. I guess it could be crazier. Like if this was a night football game it would be much later. But, after my whirlwind weekend, I know I am going to be beat later.
Anyways, it has been a little over two weeks since I decided to be healthier, lose a few pounds, and focus on strength training as well as running. That means that I am running less (way less compared to marathon training) and I am focusing on what I eat more and more. This recipe is the perfect thing to share. Plus, Bri has the day off and promised to go grocery shopping and I want to make sure he has a good list of things to buy...(so if you're reading this, Bri, make sure to get these ingredients!). I made this Thai Quinoa Veggie Salad a while ago, but I never got around to sharing it. Today it is the perfect thing to share! This recipe is super simple, the ingredients are awesome for you and on top of it, it is Vegetarian, Gluten Free, and Vegan!
Thai Quinoa Veggie Salad
(adapted from Avocado Pesto)
1 cup fresh broccoli, chopped
1 cup quinoa, cooked according to directions
1 red onion, diced
1/2 cup grated carrots
2-3 tbsp cilantro, chopped, to taste
1/2 cup green onions, chopped
4 tbsp peanuts, chopped
1 lime, zest and juice
1 tsp sesame seeds
1 tbsp tamari (make sure you use gluten free if that is what you are going for!)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp ginger
1 tsp garlic powder
1. Cook quinoa according to directions and then when it is done, place in a large bowl to cool and combine with the broccoli, red onion, grated carrots, cilantro, green onions, and peanuts.
2. Make the dressing by whisking all ingredients together. Then, add half the dressing to the bowl and toss everything with the dressing. Give it a taste and add more dressing as needed.