Tuesday, April 17, 2012 40 Days and Spring Quinoa with Lemon and Peas
Uhhh yeah. Sorry about the absence.
But I've done something. And it's either going to make or break me.
I'm a pretty frequent yogi. By 'pretty frequent' I mean that I go through spells where I go a few times a week for a couple months and then fall into a pattern of putting on sweatpants and laying down after work for the next 6 weeks, covered in potato chip crumbs. Toe-may-toe, toe-mah-toe.
I have visions of being this delightfully lithe, calm, glowing woman, and yet I can't seem to get it to materialize. (Note: this may be due to not actually trying.) About a month ago, in a moment where I was feeling particularly adrift, I decided to go after that image. Hard.
My local Baptiste-style power vinyasa began advertising a 40 Days Challenge. For 40 days, you commit to doing yoga 5 days a week, plus one studio-supplied workshop on nutrition or poses or meditation. I hemmed and hawed for a week or two. Finally, the thin, strong angel yogi on the my shoulder shoved the potato-chip crusted devil out of the way and I signed up.
In case you care, I'm 4 days in and its going well. I had a brief moment where I felt like my arms had fallen off, but that seems to have passed. My posts for the next few weeks may be shorter and less frequent, but I'll stick with you. And if anyone wants to follow along at home, I encourage it. Let's see who we are 40 days from now. (Note: probably still hungry and full of sass. I hope)
Let's kick things off right with a little Spring Quinoa with Lemon and Peas.
You'll need:
- 1 tbsp olive oil
- ½ medium white onion, diced
- 2 cloves garlic, minced
- 1 ½ c frozen (or fresh) peas
- ½ c vegetable stock
- 2 tbsp sour cream
- 4 tbsp lemon greek yogurt (I prefer Chobani)
- 3 cups cooked quinoa (I did mine in the rice cooker using a 1.5 water : 1 quinoa ratio)
- 4 radishes, thinly sliced
- 2 tbsp fresh Italian parsley, minced
- ½ cup queso blanco, minced or shredded
- salt, to taste
Heat the olive oil in a deep skillet over medium heat. Once hot, add the onion and garlic and saute until translucent, 3-4 minutes.
Add the vegetable stock and peas, cook for 5-7 minutes until peas are heated through.
Mix in the sour cream and yogurt. Salt to taste.
Mix the yogurt sauce with your quinoa. You can heat your quinoa up first (which will melt the cheese), or leave it at room temperature.
Finally, add the queso blanco, parsley, and radishes.
Serves 4.
Less existential version found here.
Reader Comments (2)
Delicious dish! Thanks for sharing.
Making this tonight. The end.