I’ve been obtaining back into vinyassa yoga recently. Most of the time I do yoga exercise sculpt classes with weights, but recently I’ve needed some deep extending and some main stress comfort. The mind-body connection that yoga exercise brings me is definitely often times my favorite area of the course; I’m more self-aware, compassionate, and thoughtful with each course. I’ve also pointed out that my nervousness diminishes.
The other day my instructor was talking about how you have to be brave to be remembered as your true self. How you have to exceed what you think you’re capable of if you wish to make something happen. Have a opportunity pig feet on the grill something or someone.
This last weekend I made a big batch of the summery salad (with fall flavors?) My mother came over to help taste test, and she certainly adored it. We loved it cold offered 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 seek out it.
This salad is filled with cranberries, pecans, and a delicious honey orange dressing. Of course, you can even allow it to be vegan through the use of agave nectar instead of honey.
The toasted pecans and quinoa give it a good nutty flavor, but the dressing sweetens it up a little. It might be a pleasant light salad for a weekend picnic or paired with some salmon or chicken for a wholesome, well-rounded meal.
It’s best to the the quinoa marinate with the dressing within the fridge before serving. I recommend adding the toasted pecans right before you’re prepared to serve; this way they’ll stay fine and crunchy.
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1 medium orange, juiced
1 tablespoon honey or agave nectar
1/2 teaspoon tumeric
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 begin cooking your quinoa.
To make quinoa: Rinse quinoa with cool water in mesh strainer. In a moderate saucepan, bring 2 cups of drinking water to some boil. Add quinoa and bring mixture to a boil. Cover, reduce high temperature to low and let simmer for a quarter-hour or until quinoa offers absorbed all of the drinking water. Remove from warmth and fluff quinoa with fork; put in place large bowl and reserve to cool for approximately 10 minutes.
To make dressing: Whisk collectively olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Stir to mix. Refrigerate for at least thirty minutes to allow flavors to soak up into quinoa. Add salt and pepper to taste. Before serving flip in toasted pecans. Makes 5 servings; just a little over 1/2 glass each.