Today, I threw together a quinoa salad that I absolutely fell in love with. A combination of savory, sweet, creamy, crunchy, hearty, and light, it really hit the spot after a rewarding yoga session.
As a side note: yoga instructor as a future career? It could happen.
They are not super just because they’re really healthy (even though they are). They also taste AWESOME.
Avocados. Blueberries. Flaxseeds. Quinoa.
Throw in some olives, carrots, red bell pepper, and a drizzle of syrupy balsamic vinegar and you’ve got something special.
And this little guy rings in at about 350 calories.
Make lunch amazing. You deserve it.
1/4 cup dry quinoa
1/4 red bell pepper
7 baby carrots
2 medium green olives
1/3 cup fresh blueberries
1/2 tbsp flax seeds
1/2 tbsp balsamic vinegar
Place quinoa in a pan with 1/2 cup water. Bring to boil, cover, reduce heat to low, and simmer for 10 minutes. Chop veggies as desired and place in bowl (except avocado). Remove quinoa from heat, let sit 5 minutes, then fluff with fork. Mix with veggies, top with avocado, flax seeds, and drizzle with balsamic vinegar. Makes 1 serving.
Then, if you’re up for some really intense coffee concentrate, try out this recipe and serve with coffee ice cubes.
I sip mine with a touch of half-and-half and some agave syrup.
Now I’m off to work!