Sunday, March 28, 2010

Simple Sunday with Caprese Quinoa Salad

Sunday Repeat
So today started much similar to last Sunday. It was a bit chilly so I wanted a warm breakfast. So I opted for PB&J&B Oatmeal. Just like last Sunday, I have some serious DOMS (delayed onset muscle soreness) happening from yesterday's workout. Today was leg day. I really dread leg workouts to be honest. Once I get going, it's not so bad, it's just getting started. I did 4 sets of each exercise (except calves) starting with 12 reps and dropping 2 reps each set.

Alternating front lunges
Squats
Alternating rear lunges
Alternating plie squats
Deadlifts
Step ups
Calf raises - 3 sets of 25 turned out, parallel, turned out

After my workout, I did just half of Shock Cardio HIIT Pyramid and stretched.

Slow Sunday
I spent most of the day trying to get laundry done. I'm always amazed at how much laundry just two people can produce. Of course, half of it is workout clothes. Jason bathed the dogs, long overdue chore there. Basically, we just got stuff done that needed getting done. It was sort of gloomy out, and a bit chilly, super windy. So it was a good day to take it slow and wade through chores here and there.

We had a very late lunch so wanted a lighter dinner. I made what I'll call a Caprese Quinoa Salad.

Caprese Quinoa Salad
Ingredients:
1 cup quinoa
2 cups water or vegetable stock
1 can chickpeas, drained and rinsed
Cherry tomatoes, halved (I bought in a mesh sack, so I don't know how many)
Spinach
1/2 can quartered artichoke hearts (patted dried)
Fresh buffalo mozzarella (optional)
To taste: basil, salt, tomato & basil herb spice mix, lemon juice

Directions:
Cook quinoa according to package directions.

In large bowl, combine all ingredients. Serve at room temperature or cold.

This is an easy salad to put together and works well as a main dish or side. Another option would be to add capers if you like a salty kick.