I've been killing myself at the gym these past couple of weeks.
Like... I just tried to cross my ankles, while sitting here blogging, and I flinched because my legs are so sore from an intense weight lifting routine I did yesterday with my BF. lol
I'm SO an all or nothing person. Hence the reason I've totally fallen off the wagon and gained way too much weight back. I just wanted to enjoy ALL the bad foods these past few months - didn't want to leave any, one thing out of the crappy food feeding frenzy.
ughhhhh... no good Shelley, no good.
So, in an effort to make up for a loaded handful of bad months, I'm trying to kick my butt back into gear, and eating healthier is the BIGGEST challenge for me.
It takes SO MUCH time and effort and doesn't come naturally to me. I KNOW it was a habit a few years ago when I dropped a bunch of weight, but freak, I need to retrain myself!
So... I thought I'd share my new favorite side dish that my best friend Kathryn and I have tweaked and modified from a couple of other recipes. We call it, the Colorful Quinoa Salad.
It's packed full of yummy veggies, awesome flavor, and has a spicy kick to it too.
TAKE NOTE: This makes a TON of salad. Half the recipe if you want a smaller batch!
For the Salad:
8 cups - cooked quinoa *I used TruRoots organic quinoa from Costco.
2 - 15oz cans black beans drained and rinsed
2 cups - frozen corn (thawed out)
1 cup - chopped celery
¾ cup - chopped green onion
2 cups - cherry tomatoes sliced in half
2 - bunches chopped cilantro
1 - red pepper, diced
1 - yellow pepper, diced
1 - orange pepper, diced
For the Dressing:
3/4 cup - red wine vinegar
2/3 cup - olive oil
1 ½ tablespoon - Tabasco sauce
4 tsp - salt
1 - 4oz can diced jalapeños
Whisk all the ingredients together.
* You can omit the jalapeños and lessen the Tabasco if you want to tone down the heat.
I cook the quinoa according to the packages directions.
While I'm letting the quinoa cool I chop up all of my other ingredients, and whisk together the dressing.
Once I have all of my veggies in the bowl with the quinoa, I pour the dressing over everything and mix it well.
At the very end, I add the black beans.
Make sure to rinse them well, or you'll have a "muddy" looking salad, from the excess black bean juice in the can.
This recipe is SO GOOD, and seriously gets better the longer it sits. It keeps well for about a week in the refrigerator, with no problems of wilting or anything!
I eat this salad with grilled teriyaki chicken chunks mixed in, or on the side with a piece of salmon. It's THE BEST!