So, I kind of ran a marathon last weekend. And I kind of didn’t mention it on here because, well, it sucked. Even though all of the circumstances for marathon day were perfect – the weather was great, I had friends and family who came to support me, and I felt that my training this summer was awesome – the race itself was absolutely no fun. Well, I take that back – the first 13 miles were fun, but then my pesky left hip started bothering me. I’ll spare you the boring details but I ended up having to stretch my hip out a LOT. Like every mile.
The last 5 miles were pretty brutal and for the first time in all 7 marathons that I have run, I felt like I hit the infamous “wall.” Luckily I have the sweetest husband in the world who rode his bike along the course and stopped every couple of blocks during the last couple of miles to cheer me up. While I didn’t believe a word he said (I was NOT doing great and I did NOT look awesome) it was uplifting to see his face and hear his familiar voice during a time that was painful and unfamiliar to me. So glad it’s over.
So, what does this quinoa salad have to do with my race? It’s what I ate for lunches the week leading up to it! I wanted a quick, filling, and tasty lunch that I didn’t have to think about preparing that was filled with healthy carbs and protein to fuel me up. This quinoa salad is just that – carbs and nutrients from the veggies, protein from the quinoa, and deliciousness from the lime-curry vinaigrette.
Now, I know what you might be thinking about this salad – sweet potatoes and broccoli with a lime curry vinaigrette?! It sounds a little crazy. When I first saw this on the menu at a cooking class I took with a friend a few weeks ago, I was quite skeptical myself. But tasting is believing and I do believe this combination of flavors is deeee-licious. I also added cauliflower when I made this myself and you too could switch up the veggies to your liking.
In my opinion, the most important part of the salad is the dressing. It’s made by first making a paste with the garlic, fresh ginger, and curry powder and then finished off by adding some oil, lime juice, and a tiny bit of honey. How does that NOT sound amazing? It is full of flavor and somehow works perfectly with the roasted vegetables. It’s also topped off with a handful of sunflower seeds which adds a great crunch. As a delicious healthy lunch or a fun side dish, this quinoa salad is definitely worth a try!