It’s WIAW which means we’ve made it half way through the work week and we’re almost over the hump! It’s even closer to the weekend for me since I am off on Friday to head out of town for the weekend! Interested in what I ate yesterday? Let’s take a look!
Breakfast was a delicious smoothie. I switched things up from the usual green smoothie and made a strawberry, banana, peanut butter smoothie using those three ingredients plus almond milk.
I have been dining out a lot recently and am at the point where I am ready for much lighter food. I was at Panera this weekend and noticed their Strawberry Poppyseed Salad is back on the menu for summer. I decided to recreate it this at home for lunches this week (sans chicken). I even picked up a bottle of the Panera Poppyseed Salad Dressing from Target.
I was pretty hungry once I got home so I ate a quick snack while I was cooking dinner – some reduced fat Wheat Thins and a Laughing Cow cheese wedge did the trick!
Dinner tonight was so so delicious! A couple weeks ago, Lindsey over at Pinch of Yum posted a recipe for Spring Quinoa Salad with Honey Lemon Vinaigrette and I have been dying to make it ever since. This recipe came together so quickly and easily and definitely did not disappoint! I would make this again for sure. I served mine with some roasted asparagus on the side.
Spring Quinoa Salad with Honey Lemon Vinaigrette
adapted from Pinch of Yum
- 1 cup quinoa
- 2-3 cups frozen peas (I used 2 cups)
- ½ cup feta cheese
- 6 slices bacon, cooked and crumbled
- ½ cup freshly chopped herbs of choice (I used Basil)
- ½ cup almonds, pulsed in a food processor until crushed (I did not use almonds because I forgot to buy them)
- ⅓ cup freshly squeezed lemon juice (1-2 large juicy lemons)
- ⅓ cup olive oil
- ¼ teaspoon salt (more to taste)
- a few tablespoons honey (I used 2 tbsp)
- Cook the quinoa according to package directions.
- Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. Toss the quinoa with the peas, feta, bacon, herbs, and almonds.
- Puree all the dressing ingredients in the food processor (I just whisked mine together in a jar). Toss the dressing with the salad ingredients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself!