Typically I use Sundays to prepare a few meals for the week. I make a couple of cups of quinoa, roast some veggies, a batch of almond milk and if I’m lucky experiment with a new recipe or ingredient. This sunday I didn’t have time for any of that. So I’m left with a busy Monday night after french class. Yes I’m taking french class! I started about 2 months ago after deciding it was time to get my fluency back, what a waste of all that time and effort in college. Anyways, tonight I prepped some quinoa for one of my favorite lunches. I was going to also make some brown rice porridge but I just ran out of time. I didn’t get home until 9 PM and I needed to do something quick because I was starving!
As you can see from my picture above I loaded up with fruits and veggies from Trader Joe’s. With zucchini being in season right now I’ve been eating a lot of it. Funny thing is that until about 9 months ago I thought I hated zucchini. Crazy right! I think the reason why I didn’t like it was because my mom always sliced and boiled it for my dad. YUCK! I’m more of a grilled/ baked/ sautéed veggie type of gal. So all these years I missed out on so many veggies because my mom was a big microwave/ boiler. I guess I’ll forgive her, she makes amazing fudge! Once I discovered that I actually liked zucchini I started adding it into everything, burgers, soups, salads you name it. I got todays recipe idea from a zucchini spaghetti recipe, where you shave the zucchini or grate it like cheese. I also grated carrots and added in some egg whites for protein. You can use tofu instead of eggs to make this vegan but I try to stay clear of that. I’m not a huge processed soy fan, it doesn’t always make me feel good. To top it off I made an orange sesame vinaigrette dressing. Its like summer in your mouth (ok I use this phrase too often, LOL). I got this recipe done in about 20 mins and it prepares two meals, or for me two lunches.
1 Cup Dry Quinoa (will yield 2 cups cooked)
1 Large Zucchini
1 Medium Carrot
2 Egg Whites
2 Tablespoon Vinegar (I used Champaign Vinegar, but use whatever you have as long as it’s not balsamic)
2 Teaspoon Olive Oil
Juice of 1 Orange
1 Teaspoon Sesame Seeds
1 Teaspoon Crushed Garlic
A Pinch of Black Pepper
To Prepare: Cook the cup of quinoa in about 2 cups of water in a medium saucepan add a little salt to the mix. You can let this simmer while you prepare the rest for the dish. Once cooked, drain off any excess water and split into two containers with lids. In a small bowel combine the vinegar, olive oil, orange juice, sesame seeds, crushed garlic and black pepper. Wisk to mix everything then set aside in two small containers to add to the salad just before eating. For the veggies I set a cheese grater on top of a bowel and grate both the washed carrots and zucchini just like you would cheese. You can add this just as it is to the quinoa if you like to eat raw. For me, I like it sautéed a little. Add a little olive oil to the skillet once its hot and add in your veggies. Cooked them 8 minutes stirring occasionally. Then if you’re adding add whites or another protein add it in the last 2 minutes adding a pinch of sea salt as it finishes cooking. Add half of the veggie mixture on top of each portion of quinoa and your done. Stick your dressing and quinoa salad in the fridge for later or eat right away!
Not the best picture, it sort of looks like veggie fried rice. When your ready to eat it. Reheat for a minute or two and add the dressing! I will eat it with almond yogurt on the side for extra protein. Since I’m doing a heavy strength training workout tomorrow night I’ll need the extra protein to help with muscle recovery.
Just incase you’re wondering below are my workouts for the week. After three weeks of upping my mileage I’m finally at a pullback week. The idea is that it helps your muscles recover a bit. 10 weeks until the Atlantic City Marathon!
This weeks workouts (Marathon pullback week!):
Tuesday- Strength Train Lower Body and Cardio
Wednesday- 5 Miles Hills and Speed
Thursday- Strength Train Upper Body and Cardio
Friday- 4 Miles Easy
Saturday- 13 Miles Race Pace
Sunday- Hot Yoga/ Biking (or whatever the mood strikes!)