Posts in SALAD
SOUTHWEST QUINOA SALAD
 Good morning from San Diego!  Even though Justin and the whole crew of “Ruby Kiss” have left San Diego for La Paz, I seem to not be able to stay away from this place. Another layover in San Diego, I’ll take it! We are right in the middle of downtown, six blocks away from Little Italy and my new favorite vegan restaurant Café Gratitude. This morning I woke up extra early and took a run down by the water. On my way back up to the hotel, I got to peruse around all the beautiful produce and products at the local Saturday Market. Perfect morning thus far and I still have an extra hour to kill before I have to hop in the shower and get ready for my flight to Philadelphia.  I don’t usually wake up early, but this past week I have been getting up at least two hours before my alarm clock goes off. I can’t help but feel giddy when my alarm goes off and I’ve already worked out and ate breakfast! Plus there is something special about mornings. It’s the calm before everyone starts bustling around with their normal everyday activities and only those who wake up early can experience it. I like it!  So my current goal is to wake up in the morning an hour and a half earlier then I usually do. This way I can make and stick to a routine for myself. Something that’s been hard to do with such a sporadic schedule! This is what my ideal morning looks like:  Wake up.  Meditate.  10 sun salutations.  Coffee.  Workout.  This will be a good start! What does your morning routine look like?  Today, I’m sharing with you one of my favorite go-to Quinoa salads. This salad is simple and easy to throw together, with ingredients you probably already have in your kitchen. This salad is a combination of crunchy veggies, black beans and quinoa with a zesty and sweet dressing. This salad travels well, and would be easy to take to work for lunch!  I’ve also found that the leftovers taste amazing when warmed up in the microwave and topped with salsa, extra avocado and hummus. Yumm.     have a beautiful weekend!  xx   

Good morning from San Diego!

Even though Justin and the whole crew of “Ruby Kiss” have left San Diego for La Paz, I seem to not be able to stay away from this place. Another layover in San Diego, I’ll take it! We are right in the middle of downtown, six blocks away from Little Italy and my new favorite vegan restaurant Café Gratitude. This morning I woke up extra early and took a run down by the water. On my way back up to the hotel, I got to peruse around all the beautiful produce and products at the local Saturday Market. Perfect morning thus far and I still have an extra hour to kill before I have to hop in the shower and get ready for my flight to Philadelphia.

I don’t usually wake up early, but this past week I have been getting up at least two hours before my alarm clock goes off. I can’t help but feel giddy when my alarm goes off and I’ve already worked out and ate breakfast! Plus there is something special about mornings. It’s the calm before everyone starts bustling around with their normal everyday activities and only those who wake up early can experience it. I like it!

So my current goal is to wake up in the morning an hour and a half earlier then I usually do. This way I can make and stick to a routine for myself. Something that’s been hard to do with such a sporadic schedule! This is what my ideal morning looks like:

Wake up.

Meditate.

10 sun salutations.

Coffee.

Workout.

This will be a good start! What does your morning routine look like?

Today, I’m sharing with you one of my favorite go-to Quinoa salads. This salad is simple and easy to throw together, with ingredients you probably already have in your kitchen. This salad is a combination of crunchy veggies, black beans and quinoa with a zesty and sweet dressing. This salad travels well, and would be easy to take to work for lunch!

I’ve also found that the leftovers taste amazing when warmed up in the microwave and topped with salsa, extra avocado and hummus. Yumm.

 

have a beautiful weekend!

xx

 

DSC02600.jpg
 INGREDIENTS  1 cup uncooked quinoa  1 large avocado  1 can of 15 ounce black beans, rinsed and drained  ¾ cup red onion, diced  ¾ cup red pepper, diced  ¾ cup corn  ⅓ cup cilantro, chopped  Dressing  3 tablespoons virgin olive oil  1 tablespoon red wine vinegar  ¼ cup fresh lemon juice (usually one lemon)  1 teaspoon balsamic vinaigrette  1 garlic clove, minced  salt to taste  INSTRUCTIONS  Cook quinoa and then set aside in a mixing bowl, then add black beans, red onion, red pepper, sweet corn and cilantro.  Mix together olive oil, red wine vinegar, lemon juice, balsamic vinaigrette and minced garlic. Pour over the salad ingredients and stir together. Add salt and pepper to taste.  Top with avocado when served. Enjoy 

INGREDIENTS

1 cup uncooked quinoa

1 large avocado

1 can of 15 ounce black beans, rinsed and drained

¾ cup red onion, diced

¾ cup red pepper, diced

¾ cup corn

⅓ cup cilantro, chopped

Dressing

3 tablespoons virgin olive oil

1 tablespoon red wine vinegar

¼ cup fresh lemon juice (usually one lemon)

1 teaspoon balsamic vinaigrette

1 garlic clove, minced

salt to taste

INSTRUCTIONS

Cook quinoa and then set aside in a mixing bowl, then add black beans, red onion, red pepper, sweet corn and cilantro.

Mix together olive oil, red wine vinegar, lemon juice, balsamic vinaigrette and minced garlic. Pour over the salad ingredients and stir together. Add salt and pepper to taste.

Top with avocado when served. Enjoy 

SALADNatasha Stewart