Before we get into today’s workout, I have to share this quinoa salad recipe I made last night and am super excited to have for lunch this week!
I can’t take full credit for this one, I came across the original recipe on Pinterest from the pinch of yum blog, and adapted it to my taste.
Bacon & Pea Quinoa Salad
(before you even ask, yes, more bacon)
- 1 cup uncooked quinoa
- 3 cups frozen peas
- ½ cup reduced-fat feta cheese
- 6 slices bacon, cooked and crumbled
- ½ cup freshly chopped herbs (I used equal parts parsley & cilantro)
- ½ cup almonds, crushed in a food processor
- ⅓ cup freshly squeezed lemon juice (I used 1 large lemon)
- ⅓ cup olive oil
- ¼ tsp salt (to taste)
- 2 Tbsp honey (or however much you prefer!)
Cook the quinoa until tender and drain thoroughly.
Bring a medium pot of water and salt to a boil, once boiling, turn off heat and add the frozen peas. Cover for a few minutes until the peas turn bright green, and drain.
Combine the quinoa, peas, feta, bacon, herbs, and almonds in a large bowl.
Blend the 4 dressing ingredients in the food processor. Toss the dressing with the salad ingredients, and season with salt & pepper to taste!
I put together the salad last night and then this morning whipped up and added the dressing. Of course I indulged in a few spoonfuls as I was packing my lunch, it’s so fresh and citrus-y, and the bacon crumbles give it just the right amount of saltiness!
I’ve got another treadmill routine comin’ atcha this morning! This one is 50 minutes and about 5 miles, with hopefully enough interval action to break up the monotony.
You can also pair this run with a short Nike Training App session to round out your workout. One of my favorites is the Get Focused (15-minute targeted workouts) Shoulder Ripper. I try to complete it with 10-lb weights.
And there you go 🙂 Hope you all have a fantastic Tuesday!