Friday, July 5, 2013

Running Fuel: Quinoa Spinach Bake

Miles today: rest
Miles yesterday: 7.7 miles, with a 5K thrown in. 
Miles in 2013: 577.66 miles

Hope everyone had an amazing 4th of July! We had a blast. (Although a longish run in the heat, sunshine, and delicious cocktails definitely took their toll on me...)

Started out running the Firecracker 5K (shout out to our Hustler Ragnar team!)

And ended at the beach!

(Doesn't get much more American than this)

I have a couple more long runs this weekend and have been fueling up with this recipe lately. So good. This is such a great (easy) recipe, loaded with nutrition and perfect for the night before a long run! It is also a pretty great breakfast. I will be adding roasted red peppers to mine next time. 

Quinoa Spinach Bake

I bag baby spinach
1 tbs olive oil
2 cloves garlic, minced
1 tbs dried thyme
1/4 tsp chili powder
2 cups cooked quinoa
1 c fat free greek yogurt
2 eggs, lightly beaten
1/2 tsp salt
1/2 tsp pepper
Parmesan cheese (optional)

  • Preheat oven to 350 degrees
  • In a skillet, heat olive oil, garlic, thyme, and chili pepper for about 5 minutes, until fragrant.
  • Add spinach to skillet and cook for a few minutes, until the spinach is slightly wilted.
  • Add spinach mixture to quinoa, eggs, yogurt, and salt and pepper. Transfer to a greased pie dish and top with a sprinkle of cheese.
  • Place in oven, uncovered, and cook until set. About 45-60 minutes. 
  • Top with more cheese and serve.
(Recipe inspiration here)

Awesome combination of protein and carbs. Happy Friday!