1 pkg (7 oz) Red Quinoa, cooked per pkg directions, chilled
1 pkg (12 oz) Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Lemon Vinaigrette
1/2 tsp salt
1/2 tsp pepper
There's not much to report in the way of process-photos because I basically just precooked some red quinoa, then mixed that in a giant bowl with all the other ingredients.
- Didn't add any salt. Didn't think it needed it.
- I used more like 2/3c. green onions, not 1 cup. I think that was plenty of onion taste.
While I think this is meant to be a side dish, it is very filling. I had this for a lighter dinner one night with half a bagel. I also had it for lunch two days this week. I will add this recipe to my repeat list, but could probably even cut back more on the green onions. Depends on how much onion you like.
Week 12 Recap...
What I did:
Monday 3/28: 1 hour of spinning
Tuesday 3/29: Easy Run = 4.80 miles+ 150 crunches
Wednesday 3/30: 30 minute tempo run = 3.03 miles + 150 crunches
Thursday 3/31: 1 hr of Bootcamp: usual core stuff, plus lots of leg stuff (uh oh) like lots of squats and lunges- on the ground, on the stepper, and an the bosu ball. Some wall sits. Not so much of the arm/chest stuff.
Friday 4/1: Rest Day; Ate half of peanut butter cup brownie.
Saturday: Rest Day (Expo/Packet Pick up!)
Sunday: Bucks County Half Marathon. Currently Sunday is the little ray of sunshine in an otherwise rainy forecast:
Anyone have fun weekend plans?