Good afternoon! I’ve been loving quinoa salads for lunch lately – anyone else? We made a huge batch of quinoa last week that I’ve been slowly working my way through – nice to have it on hand for easy and fast lunches! Last week’s quinoa salad had chopped kale, leftover shrimp, and radishes with my vegan caesar salad dressing. Delicious combo!
This week, I made a big batch of a Mediterranean-ish quinoa salad using the rest of the leftover quinoa, and I’ve been eating on it all week. I left off the dressing so it didn’t get soggy, but chopped all the veggies (peppers and tomatoes) and added those to the quinoa, along with some goat cheese, fresh herbs, and chickpeas.
Today and yesterday I had the salad with some arugula and avocado added, and my homemade vinaigrette on top (made with apple cider vinegar instead of balsamic, and minus the garlic because I was lazy).
As for breakfasts this week, I’ve been enjoying leftovers from our weekend brunch! My Smoked Salmon and Vegetable Egg Casserole is a great make-ahead and eat all week breakfast for busy mornings. Plus a muffin and some fruit. I went back for seconds on the egg casserole – so good.
As for fitness, I met my friends Chelsea and Kathleen for a sunrise yoga class this morning at Georgetown Yoga; Kathleen has a half marathon this coming weekend so she didn’t want to do our usual boot camp, and we all thought yoga sounded nice instead. It felt so nice to stretch – my body still feels a lot tighter than usual (and that’s saying something, since I’m normally really tight). Especially my hips/groin area – maybe due to the C section, or to all the sitting and breastfeeding? Who knows. Either way, it felt good to slow down, breathe, and stretch.
I’ll see you guys back here on Thursday for a fun and summery BBQ recipe, and then I’m taking Friday off since we’ll be in Pittsburgh. I’ll be back on Monday with a recap from our first long car trip with Riese! Have a great day guys.
What are you eating for lunch this week? Any especially delicious creations?