Doesn’t September feel like a renewal month? I think regardless of your season of life, back-to-school is a feeling that never leaves you. Of course, in Georgia back-to-school starts around the first of August but September still seems like a fresh start to me. Some days you can feel the crispness of fall trying to sneak through the heavy humidity of late summer dog days.
That renewal feeling also brings with it the realization that another year is rapidly coming to a close and have I accomplished my goals for the year? Some yes, and some no. A recurring goal is always fitness, and David and I have decided to jump in the deep end of that pool—we started Orange Theory AND Pilates Reformer classes this week. Yes, we are a little sore…ARE WE CRAZY?
Quinoa Salad and Healthy Eating
Part of our renewed commitment to fitness includes healthier eating. Our whole family enjoyed this quinoa salad with corn and peppers last week. It’s a little spicy from jalapeños but not too much and is incredibly flavorful with fresh herbs and peppers. I used orange peppers but Brian requested that I change that next time to red peppers because the orange looks too much like carrots, and God forbid he should ever eat a carrot!
[irp posts=”3513″ name=”Farro Salad with Arugula, Sun-dried Tomatoes, and Herbs”]
I’m not a huge fan of quinoa but I’m trying to eat it more often because it’s so healthy. So a quinoa salad with other vegetables seems a good way to add this healthy food to our rotation.
What’s your favorite way to eat quinoa? Or a favorite healthy salad? Please share in the comments below.
Quinoa Salad with Corn and Peppers
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1 red bell pepper chopped
- 1 jalapeno remove seeds and ribs if you want a little less heat, finely diced
- 2 tablespoons unsalted butter
- 2 cups whole kernel corn do not use canned, fresh or thawed if using frozen
- 2 cups cooked quinoa
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- Heat olive oil in large non-stick skillet. Add onion and saute for 5 minutes, then add bell pepper and jalapeno and saute an additional 2 minutes.
- Add butter to the pan and allow to melt. Stir in corn, quinoa, salt, and pepper, and cook over medium heat for about 10 minutes.
- Stir in parsley and season to taste.