Hey people! Happy Thursday!! I always feel so drained on Wednesdays, but when Thursday comes around I’m picked right back up again! I think I spend too much energy on Mondays and Tuesdays trying to get a million things done and then by Wednesday I’m just beat. Oh well, now it’s almost the weekend and I have some fun plans in my future so I’m definitely in a good mood.
My workouts for the last two days have been fantastic! Yesterday morning I went for my run with Jack and then did Insanity afterwords. During our run, I ran into one of my coworkers and I stopped to chat. Jack, however, was not feeling the pause and kept pulling me to continue. He has so much energy! Eventually I said bye to my friend and we quickly ran off again. The sun was shining and it was nice and warm out. It was a great morning and pumped me up for the day!
Then yesterday afternoon, Jack, Fabio, and I ran up to the dog park (1 mile) and walked him home (it was hot and we worried Jack would be too tired. It had nothing to do with the free pizza sample we got 😉 ). It was a great workout indeed!
Today’s workout has been good so far, I had another fun run with Jack this morning (we saw lots of baby bunnies!) and then did Insanity after. Now I’m happy because if I feel like working out later I can, but there’s no pressure! It’s a good feeling.
I served this side dish with my fish tacos and I really loved that it packed a ton of flavor and included a good variety of veggies. I usually find that I’m a carb-loving girl by nature (bring on the pasta, rice, and potatoes!) so whenever I can get some extra veggies in with my carbs I am a happy camper! This side dish was super simple and tasty, so try it out! Here’s how I made it…
First I cooked the quinoa according to the package directions, but used slightly less water. I’ve said this before, but I think it deserves repeating. When I used to make quinoa with 1 part dry quinoa 2 parts water, it would always come out mushy. Now I use 1 part quinoa to 1.5 parts water and it comes out fluffy every time. I think this is probably because I rinse the quinoa first to remove the bitter taste, and that extra water was enough to make it mushy. That’s my theory, anyway! While the quinoa was cooking, I reheated some corn that I had left over from my Chicken Burrito Bowl in a small skillet.
It was delicious! This side dish came together so fast and was incredibly easy to put together. The spicy salsa gave the veggies and the quinoa a good tomatoey kick and I loved it! If you’re looking for a healthy and filling side dish to accompany your Mexican meal, this is it!
Mexican Veggie Quinoa
Makes two large servings
- ½ cup dry quinoa
- 1 ½ cup water
- ½ cup corn kernels (could use more or less, depending on what you have available)
- 1 head of broccoli, chopped into smaller florets
- ¼ cup salsa
- Cook quinoa according to package instructions.
- Meanwhile, warm corn kernels in a skillet (you could add butter or oil but I chose to omit).
- Steam broccoli until tender-crisp, and mix in with corn.
- Add salsa and stir to combine.
- When quinoa is cooked and fluffy, mix it in with salsa veggie mixture.
Eat, and enjoy!
I always have a hard time thinking of side dishes to accompany meals. Chicken by itself is just so boring, so I try to liven things up with my side dishes. This was one that I thought was really flavorful without being too strenuous to pull together.
What are your favorite side dishes? Do you usually eat side dishes or do you just mix all your flavors together in a big bowl? My mouth gets bored if I eat too much of one flavor, so I love having other items on my plate to switch to!