Clearly, I loved my OIAJ (overnight oats in a jar) from this past weekend…
It’s been another creative week in the kitchen. I have been enjoying my Tosca Reno Just Rules book, and I have also been reading this book about Powerfoods.
Each page talks about a healthy food and suggestions of how to use it. Check out what it says about Chia Seeds!
I have been eating them in smoothies and of course in my oatmeal, and I am convinced that they have helped my stomach through all of this marathon training. The Powerfoods book motivated me to try some new recipes in the kitchen this week.
I made a tasty smoothie using my Cacao Powder…
And I got fancy with my crop share by making this Salmon and Quinoa salad…
I am exhausted (I ran 8 miles yesterday morning and I am hoping to get in another 8 miles tomorrow). Plus, I am off to a conference in Galena this weekend…once I can get myself packed.
But I wanted to show off some of my successes with Powerfoods this week and share this delicious recipe before I left!
Roasted Vegetable and Salmon Quinoa Salad
1 cup quinoa, cooked according to package instructions.
8 oz skinless salmon fillet
1 lemon sliced
Summer vegetables, chopped into 1 inch cubes
(I used onions, mushrooms, butternut squash, and turnips. Cauliflower, tomatoes, and peppers would also work well.)
2 tsp mustard
3 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp fresh ground pepper
1/2 cup crumbled feta (optional)
-Cook quinoa according to package directions, fluff with a fork, and let cool.
-Preheat oven to 375 degrees. Roast vegetables on a 9×13 inch baking pan for ~40 minutes, mixing occasionally.
-On separate baking sheet (or in glass baking dish), place salmon. Cover salmon with sliced lemon and garlic powder.
-Roast in oven for ~15 minutes until fish is cooked through.
-In separate bowl, whisk together mustard, balsamic vinegar, olive oil, and pepper.
-Add roasted vegetables to quinoa and cover with dressing, stirring to coat. Stir in feta if desired.
-Divide into separate bowels (or tuperware for leftovers) and top with salmon.
***Feel free to use your grill to roast the vegetables and/or salmon!