Quinoa Salad with Avocado and Tomato

Memorial Day is synonymous with “Hero WOD” in the CrossFit world … if it’s not yet, it will be. So get ready for a doozy of a workout. I know we have a few weeks but I’m just giving you a heads up.

Afterwards, you’ll probably head to the lake. Or the pool. Or the beach where there are hot grills with greasy burgers and tasty dips on hand. I get it. I promise. While I’m not asking you to offend the hostess and bring ALL of your own food, I am asking you bring a healthy side dish you know you will eat. You can at least promise yourself one good thing is going into your body after wrecking it on a WOD similar to “Murph”

No, it’s not paleo. And no, I’m not off the wagon. More on what I’m doing to lean down in a different blog post. =) This quinoa salad is awesome.

Here’s what you need to know about this recipe: eat the serving suggestion. That way you don’t fill up on just carbs and fat. If you make this exactly as stated each serving size should be 100g. Yes. Buy a kitchen scale and measure it out if you’re serious about eating well. If not, eye ball about 1/2 cup and you will stay on track. Pack turkey or chicken burgers while you’re at it and kindly ask the griller if you can add these to the coals … you are sharing after all. =)

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Quinoa Salad

1/2 C uncooked, quinoa

1 C water

2 Roma tomatoes, seeded and finely chopped

1/2 C shredded fresh spinach

1/3 C finely chopped red onion

2 TBSP lemon juice

2 TBSP olive oil

1/2 TSP salt

2 ripe avocados

1/3 C crumbled feta cheese

1. In a sauce pan combine quinoa and water. Bring to boil, reduce heat and simmer, covered about 15 minutes or until liquid is absorbed.

2. Transfer quinoa to a medium bowl. Add tomato, spinach and onion and stir. Add in olive oil, salt and lemon juice. Toss to coat. Dice up avocado and serve. YUM!

Per serving: 332 calories (makes 4)

24 g fat

27 g carb

8 g fiber

7 g protein

** I’m on WBKO this coming Wednesday making this recipe plus chicken burgers, set your DVR’s =) ** 

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