HAPPY FRIDAY friends! Can you believe we are here at Labor Day weekend? I feel like I was just blogging about the Friday before Memorial Day weekend. Why do the months in between go so fast? Tell me what you are doing over this holiday weekend. Parties? Going out of town? Hanging around and relaxing?
I didn’t make it to my favorite Boot Camp class yesterday because Ava was napping and I just couldn’t wake her since we had thrown her off naps and bedtime the past couple days. So, I’m hoping to try a Body Blast class today and tonight we are going out with two other couples for sushi to celebrate a birthday. We have a babysitter and I can’t wait to get this weekend started! Other than that, we have a baptism and brunch, and cooking dinner with friends on Sunday. The perfect amount of plans and relaxing.
Before we all get on to weekend fun, I want to share this quinoa salad I madeup yesterday for lunch. Instead of using regular quinoa, I like to use the red variety. The taste is the same, but the color is more fun. (If you haven’t eaten quinoa before, you must try it. High in fiber and protein, nutty taste, and texture somewhat similar to couscous, it makes a lovely side dish or ingredient in a salad.)
QUINOA AND ASPARAGUS SALAD
1 cup uncooked quinoa
1/2 lb fresh asparagus
1 orange, sectioned
1/4 green onion, finely chopped (I subbed regular white onion)
dried cranberries or dates finely chopped (about 1/2 cup)
1 avocado, cut into 1/2 cubes
1/2 yellow squash, sliced (optional – I just some to use up)
Cook the quinoa according to instructions. Let cool to room temperature and add all ingredients for salad. Pour dressing over all and mix well. Eat at room temperature or chill.
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. fresh lemon juice
1-2 Tbsp. fresh orange juice
salt and pepper to taste
I decided this picture wasn’t that pretty and it looked so much better with a little kale placed underneath…don’t you agree?
Have a happy and safe holiday weekend! See you Tuesday.
What has been the best part of your summer?