keeks in the kitchen: quinoa salad improvisation

DSC00909

Last night, I decided to make quinoa salad, as part of my continued effort to develop skills other than pirouetting while I am on my ballet hiatus.  I didn’t have a particular line up of ingredients in mind, just a plastic cup full of uncooked quinoa and a fridge full of veggies!  So I got to work, and here’s what I came up with…

1 cup of quinoa (I used this cooking tutorial)

1/3 cup shredded carrots

1/2 can black beans

1/2 chopped red bell pepper

1/2 chopped red onion

1/2 cup chopped baby spinach

1/4 cup chopped cilantro

For the dressing, I used this amazing recipe (also where the inspiration for the salad itself came from), omitting the ginger and using agave instead of honey.  This dressing is AMAZING you guys, and I’m not the biggest fan of peanuts or anything remotely tahini-flavored.  This quinoa came out delicious!  Can’t wait to eat a little bowl of it for lunch today!

DSC00914

Bon appétit!

may day

DSC00822 DSC00817 DSC00845 DSC00846 DSC00827 DSC00851 DSC00840 DSC00828

Happy first day of May, everyone!  Today I took advantage of my first real day off (no PT, no acupuncture- nothing) in months by waking up late, walking to the park, reading a whole book cover to cover (who cares if it was only 158 pages…still counts!), cooking up my first attempt at a quinoa salad and simply r e l a x i n g.  It was so nice to have some time to enjoy the outdoors and check out all of the fresh blossoms around the east side.  I even got a little accidental tan!  Score one for the injured girl.