I have been doing a pretty poor job of both working out and cooking lately. The Spring seems to be doing me in. We have a great outdoor living space and lately I have been taking advantage of it more than I should. After work it seems much more appealing to lounge on our outdoor sofa reading a book than it does to make dinner or, gasp, go to the gym. Eventually that may catch up with me, but for now I’m just rolling with it.
Yesterday morning I went to my first PT appointment to get fitted for orthotics, learn a set of exercises to improve the stability of my left foot, and get my back to running program. Now that working out involves running, I have a feeling that I will be more driven to get my tail out the door. That whole cooking dinner on a regular basis thing may still be out the window though. Chris has been on a pizza-making kick and I’m quite comfortable with eating as much pizza as he is willing to make.
So how about this Curried Pineapple Qunioa? After serving some pretty disappointing and bland quinoa on Saturday night, I decided that the leftovers needed to become something spectacular for Sunday’s dinner. Ok, spectacular is a strong word to use to describe any grain based dish, but this hit the spot. The cold sweet pineapple made this dish light enough to serve outside on a hot, not quite summer day while the curry, red onion, and cilnatro packed a flavorful punch!
Adapted from Poor Girl Eats Well.
- 3 cups cooked quinoa
- 1 1/2 cups pineapple tidbits
- 1/2 cup diced red onion
- 1/2 cup finely chopped cilantro
- Curry Vinaigrette:
- 1.5 tbsp canola oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 2 1/2 tsp curry powder
- 1 clove garlic, minced
- salt to taste
- Combine the dressing ingredients in a small bowl and whisk together to combine. Set aside.
- In a large bowl, combine the salad ingredients and toss together.
- Fold in the dressing until well mixed.
- Serve cold or room temperature.
Servings ~ 6
Calories ~ 206, Fat ~ 5.5 g, Carbohydrates ~ 36.1 g, Protein ~ 4.3 g