I’ve been getting back into vinyassa yoga recently. More often than not I do yoga sculpt classes with weights, but lately I’ve needed some deep extending and some major stress alleviation. The mind-body connection that yoga brings me is usually often times my favorite part of the class; I’m even more self-aware, compassionate, and thoughtful with each course. I’ve also noticed that my stress diminishes.
The other day my instructor was discussing how you need to be brave in order to become your true self. How you have to go beyond what you believe you’re with the capacity of if you want to make something happen. Take a chance on something or someone.
This past weekend I made a big batch of this summery salad (with fall flavors?) My mother came to help taste check, and she totally liked it. We enjoyed it cold served with some greek yogurt.
This salad was inspired by my favorite little meal at Whole Foods made out of couscous. Each and every time I’m there I search for it.
This salad is filled with cranberries, pecans, along with a delicious honey orange dressing. Needless to say, you can even make it vegan by using agave nectar rather than honey.
The toasted pecans and quinoa give it a good nutty flavor, but the dressing sweetens it up just a little. It would be a pleasant light salad to get a weekend picnic or combined with some salmon or chicken for a healthy, well-rounded meal.
You need to the the quinoa marinate with the dressing in the refrigerator before serving. I would recommend adding the toasted pecans just before you’re ready to serve; that way they’ll stay nice and crunchy.
Don’t forget to label your creations with #ambitiouskitchen in Instagram. I love seeing the recipes you make!
xo!
Prep time:
25 mins
Total period:
25 mins
Ingredients
1 medium orange, juiced
1 tablespoon honey or agave nectar
1/2 teaspoon tumeric
Instructions
Preheat oven to 350 degrees F. Place pecans on ungreased cooking sheet and toast for 6-8 a few minutes. Remove from range and reserve to cool. While they’re toasting you can start cooking your quinoa.
To cook quinoa: Wash quinoa with cool water in mesh strainer. Inside a moderate saucepan, bring 2 cups of drinking water to some boil. Add in quinoa and bring mixture to some boil. Cover, reduce high temperature to low and allow simmer for a quarter-hour or until quinoa provides absorbed all of the water. Remove from high temperature and fluff quinoa with fork; put in place large dish and reserve to cool for about 10 minutes.
To create dressing: Whisk collectively olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Mix to combine. Refrigerate for at least thirty minutes to allow tastes to soak up into quinoa. Add salt and pepper to flavor. Before serving collapse in toasted pecans. Makes 5 portions; just a little over 1/2 cup each.
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