The timing of this theme is so much better suited to August than July for me because I'm going on vacation next week!! I finally feel like my summer is going to really begin. I know I've been away a few weekends - but work has been nutso so I'm thrilled to finally be getting a looooong break!
On to the food for the day....
I teach an early morning spin on Tuesdays and for a couple of months I've been having peanut butter on toast. The picture isn't very exciting... but it basically looks like this...
Post spin - I had these homemade protein bars with a coffee. No - I didn't eat the whole pan... although I could have tried....
On the way into work I ate a bowl of cherries delicately balanced on my lap. I also drove in my black cami and put my blouse on in the parkade so I didn't end up with cherry juice dripped down the front of my shirt.... was that too much info?
Lunch was what I have named the Salad of 2012, but officially is Wild Rice and Quinoa salad. I know this salad exists in many different variations... but I have taken this particular one to 3 potlucks since May (including this one). I love this recipe but the only problem is it makes a mountain of salad... a delectable mountain... but a mountain nonetheless.
Dinner was pumpkin ravioli with roasted tomatoes, onions, garlic and mushroom, with a side salad. Dinner was a piece of leftover pie... and ice cream.
Wild Rice and Quinoa Salad
Prep Time: 30 minutes
Cook Time: 1 hour
Keywords: entree salad vegan gluten-free
Ingredients (serves 12)
- 1 sweet potato
- 1 sweet onion
- 1 tablespoon olive oil
- 1/2 teaspoon each salt and pepper
- 1 cup wild rice
- 1 cup quinoa
- 1 can of black beans
- 1 red pepper, seeded and chopped
- 1/2 tablespoon of your favourite chili powder seasoning (more or less depending on your preference)
- juice from 2 limes
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Peel and chop the sweet potato and onion. Toss in olive oil and salt and pepper. Spread evenly on a parchment lined baking sheet. Bake in a 375 degree oven for 15-20 minutes or until vegetables are cooked through and are beginning to caramelize.
Cook quinoa and wild rice according to package directions.
Once the grains and vegetables have cooked, toss together and allow to cool to room temperature.
Drain and rinse the black beans thoroughly. Add to rice mixture. Toss with remaining ingredients adjusting spices to suit your taste.
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