Straight from Avocado Pesto | Serves: 2 | Time: ~ 40 min
2 tablespoons olive oil divided
1 cup #quinoa
1 3/4 cup water or vegetable broth (I used broth)
4 cloves garlic minced divided
8 ounces button #mushrooms sliced
6 sun dried tomatoes diced
6 large cherry #tomatoes halved or quartered
2 handfuls salad greens (I used arugula)
1-2 teaspoons balsamic vinegar
Heat pot over medium heat and add 1 tablespoon olive oil, quinoa and half the minced garlic. Cook until quinoa is just lightly toasted, a couple minutes. Add broth or water, and salt, and bring to a boil and simmer, covered for 20 minutes or until cooked through.
In a pan, heat remaining oil over medium heat and cook mushrooms in a single layer until lightly browned on both sides. Remove from the pan. Add sun dried tomatoes and garlic to the pan, and cook until garlic is aromatic 1-2 minutes. Add cherry tomatoes to the pan and cook lightly.
Add mushrooms back to the pan, salt and balsamic vinegar and cook 1-2 more minutes.
When quinoa is cooked through combine quinoa with vegetable mix, throwing in salad greens. Toss until thoroughly mixed. Add balsamic and S&P.
What I ate and drank today (5/7/2018)
96 oz of water
3 cups of decaf
Leftover blueberry quinoa salad
Warm quinoa salad
30 min of yoga
~2.5 miles of walking