Wednesday, January 15, 2014

Quinoa Salad Stuffed Squash

Miles today: none yet, 60 squats
Miles in 2014: 42.87 miles


As of Monday, I started a monthly challenge. There have been a ton of one month challenges floating around the internet, and while I want to do most of them, this particular one is important to me and my temperamental knees. Squat Valentine's Day Challenge. 50 squats Monday, 55 yesterday, 60 today. My legs are happy for tomorrow's rest day. Anyone care to join in?!





I have also been incorporating my 6 minute abs routine into the mix to strengthen my core after running. One minute weighted sit-ups, one minute plank, one minute weighted sit-ups, one minute side plank, one minute weighted sit-ups, one minute other side plank. No resting in between. Burns so good.



And to reward myself, I am keeping on track for cooking at home. I created this quinoa salad last week with leftovers in my fridge and surprisingly, it was freaking awesome. I also had a lone acorn squash left from the holidays so quinoa salad became stuffed squash. It's all about what you have sitting around in the fridge. The quinoa salad alone is pretty delish, if I do say so myself. 



Quinoa Salad Stuffed Squash:


2 cups cooked quinoa

1 small bunch kale, chopped
1 red pear, diced
1/4 c toasted walnuts, crushed
1/2 c dried cranberries, chopped
1 tbs chopped fresh sage
2 tbs olive oil
salt and pepper to taste
2 tbs apple cider vinegar
1 tsp dijon mustard
1 tsp honey (plus a little extra for drizzling)
1 acorn squash

  • Preheat over to 400 degrees. Cut acorn squash in half and scoop out seeds. Place on cookie sheet and season with salt and pepper. Drizzle with honey. Cook for 40 minutes
  • In a small bowl, whisk together apple cider vinegar, 1 tablespoon oil, 1 teaspoon of honey, and the Dijon mustard. 
  • In a small skillet, saute chopped kale with one table of olive oil, salt, and pepper over medium to low heat, until slightly wilted 
  • In a large bowl, combine cooked quinoa, kale, diced pear, walnuts, cranberries, and sage. Season with salt and pepper to taste. 
  • Combine dijon dressing into quinoa mixture. 
  • Once squash is finished cooking remove from oven. Fill squash with quinoa mixture and return to over for another 10 minutes. Serve immediately. 

You will may have a bunch of leftover quinoa salad after filling the squash. Save for lunch the next day and enjoy. It gets even better the second day.