I made it over 4 miles before my tummy started acting up! I consider that HUGE progress since I normally “have to go” at just after a mile. Because I wasn’t sure if I was going to have any issues I opted for the treadmill.  I ended up doing 4.46 miles in 45 minutes. I started at 5.5mph then after 2 miles I upped it to 6mph, and after another mile up to 6.5 until I stopped.

After that I headed into the kitchen for today’s recipe – Lime Tahini Quinoa Salad (an alteration of the Lemon Tahini Quinoa Salad from the Whole Plants Cookbook):

Ingredients:

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 large red onion, diced
• 1 jalapeno, seeded and diced
• 2 cups broccoli, chopped
• 1 Tbsp sesame oil
• 2 tomatoes, diced
• 1/4 cup tahini
• 3 Tbsp lime juice
• 1 Tbsp hot water
• 1 tsp agave
• 2 Tbsp low sodium soy sauce
• 1 tsp garlic powder
• 1 tsp ground ginger

Directions:

1. Heat the quinoa and 2 cups water to boiling, then reduce heat to low, cover and simmer for about 15 minutes (until the water is absorbed and the quinoa looks fluffy)
2. While the quinoa is cooking, saute the onion, jalapeno, and broccoli in sesame oil until it reaches your desired consistency.
3. Combine the quinoa and the sauteed veggies in a mixing bowl. Add the tomatoes and mix it all together.
4. In a small bowl combine the tahini. lime juice, hot water, soy sauce, agave, garlic and ginger, and whisk until smooth.
5. Pour the tahini sauce over the quinoa mix and stir until well combined.
6. Serve!

This is definitely a new favorite of mine! The combination of the tahini sauce with the sauteed veggies really give the quinoa an amazing flavor! Next time I might throw in some mushrooms too, and maybe even brussels sprouts. Either way, it’s yummy!

I got 6 servings out of this. Here’s the nutritional info:

I may not have any new recipes over the next few days as I’ll be eating leftovers from these last 2 experiments :)