Good evening everyone!
I have to tell you that those Pumpkin Spice Whoopie Pies seriously taste as good as they look – Ms. Doughmesstic has got a serious winner on her hands with that recipe! Also FYI, if you don’t have a piping bag, just put the frosting in a plastic Ziploc bag, snip off one corner and use it as you would a normal piping bag. I am seriously craving these right now, btw. They are incredible!
In other news, I was so inspired by Caffeinated Cardio’s post this morning about setting a new personal distance record, that I hit the treadmill hard after work today. So hard, that I started feeling semi-nauseous at the end of my run…eek!
- 13 minutes @ 6.5
- 13 minutes @ 6.7
- 11 minutes @ 7.0
- 7 minute cool down @ 3.7
- Total: 4.5 miles
I was gasping for breath, but in a way, it felt really good. I knew I could do it and honestly, I don’t always push myself as hard as I could and/or should. Do you really push yourself very often?
So, tonight’s dinner has a little back story…
In my opinion, one of the best things about reading healthy eating, cooking & recipe blogs, is all the new food items I’ve been exposed to. From almond butter to green monsters to PURE Bars – I’m not sure I would’ve ever tried a lot of the stuff I’ve had in the past year, if I hadn’t seen them featured on the blogs I know and love. One ingredient that I’ve seen over and over, but has always evaded by grip, is Quinoa!
Pronounced “keen-wa” (although I prefer to pronounce it “qui-noah” ) Quinoa is an ancient, grain-like seed that the Incas were eating in South America, waaaay before you and me. It’s a complete protein, which means it includes all the essential, amino acids that build our cells, repair tissue and play a key role in good overall health. It’s also gluten-free and high in calcium, iron and magnesium.
Ummm…does Quinoa also walk little old ladies across the street and babysit? I feel like this stuff’s got it all!
From what I can tell, Quinoa isn’t available in bulk anywhere in my area and the small bags I’ve found have all been around $12. Sorry, I’m all for complete protein sources, but not for $12 a bag! Imagine my delight though, when I found a whole box the other day, for $5…SOLD! (Locals – visit Gateway Market!)
After some thinking, I decided to channel the flavors of my Lemon Pepper Chicken with Artichoke Salsa recipe, and make…
Greek Quinoa Salad
1/2 cup dry quinoa
1 cup water
2 tomatoes, chopped
1/4 red onion, diced
2 Tablespoons capers
1 lemon, juiced
2 Tablespoons extra virgin olive oil
Dash of dried thyme
Dash of dried oregano
Salt & pepper
1. Pour water in sauce pan. When water is boiling, add quinoa, turn heat down to low, cover and simmer for 15 minutes, or until liquid is absorbed.
2. Meanwhile, whisk together lemon juice, olive oil, thyme, oregano, salt and pepper in a small bowl.
3. Toss cooked quinoa with chopped tomatoes, red onion and capers. Pour in dressing and toss to coat.
4. Serve quinoa over a bed of spinach. Top with feta cheese. Enjoy!
This stuff is so much fun to eat! If you’ve ever had caviar than you’ll know that it has a very distinctive “pop” when you bite down on it. Quinoa has got that same, great characteristic!
I wouldn’t say that Quinoa has a distinct flavor all by itself, rather, it takes on the flavor of whatever it is that you pair or dress it with. In this case, the light, lemon vinaigrette was absolutely perfect.
Topped with salty feta, mmmm…Ben and I both Loved this dish. Capital L.
I’m so glad I finally got a chance to try the mysterious and elusive Quinoa! I’m now on the hunt to find more great recipes that incorporate this ancient, little power house
Have a great night everyone!!
What’s something new you’ve tried after seeing it on a blog or website?