On the Menu This Week
- pasta salad
- Southwestern green salad, homemade bread
- roasted vegetables with a sweet balsamic sauce, brown rice, spinach
- spaghetti, salad, bread
- baked potatoes, salad
This recipe is from last week's menu.
***recipe adapted from a Fatfree Vegan Kitchen recipe***
(This blog has lots of yummy recipes!)
1 1/2 cups quinoa, rinsed
3 cups water
1 Tsp. minced garlic (from a jar)
1/2 tsp. salt
Cook quinoa in water with garlic and salt, following package directions. Fluff quinoa and allow to cool.
1 large cucumber, peeled, seeded, and diced
2 large tomatoes, diced
kernels of 2 ears of cooked corn on the cob (I microwave mine in the husks for 4-5 minutes. Let cool and then peel and cut corn off the cob.)
1 can black beans, drained and rinsed
2 green green onions, chopped (if desired)
1/2 cup fresh cilantro, minced
1 avocado, chopped
salt, pepper, cumin (about 1/2 tsp.) to taste
2 limes, squeezed
Combine all veggies in a large bowl. Add quinoa and mix well. Squeeze lime juice over salad and add salt, pepper, and cumin to taste. Stir to combine.
Miles This Week
This week marks week one of my half marathon training (well, actually the race is 14.2 miles, which is 1.1 miles longer than a regular half marathon).
The miles: 5, 4, 6 (including hills), 5, 8. Total 28
Be sure to visit OrgJunkie for more menu ideas.