Hello my lovelies! I’m so sorry I have been out of touch the last two days. We have had so much going on at home, it’s crazy.
As you know, I’m training for my first half marathon. This is taking up a lot of time. I ran 3 miles on Saturday, 8 yesterday, and 3 again this morning. I’m exhausted and very much looking forward to movie night tonight with my girls, and yoga day tomorrow morning!
I’ve been working hard on teacher appreciation week, which I’m so excited for — I think they turned out really cute! Photos to come after the gifts have been given. 🙂
What else is going on? Babies, preschooler. You know, the usual.
If you’re a fan on Facebook, by the way, please comment/like/share as much as you can. Facebook is doing this sneaky thing where they are making business/community pages buy “boosts” so fans see the content more often. If you don’t interact with the page you “liked,” then you will rarely see any new content posted. I know Facebook wants to make money, but it’s very frustrating from a blogger’s standpoint. I’m not about to pay for “advertising,” I just want my fans and followers to be able to see what I have to say! And if you’re not a fan, you should be one! Click HERE to follow Running on Happy on Facebook.
Today’s recipe is brought to you by a fan request! One of my friends from childhood saw my post on Former Fitness Flunky and asked what I do with quinoa. Well, I’ll tell ya! I eat it in everything. Chili, stuffed peppers, pilafs. You can replace a rice side with a quinoa side. It’s delicious. Here’s a very simple, very filling quinoa recipe.
Quinoa and Black Beans
- 1 tsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 3/4 C uncooked quinoa
- 1 1/2 C vegetable broth
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 1 C frozen corn kernels
- 2 (15 oz) cans black beans, rinsed and drained
- 1/2 C chopped cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes. Mix in the black beans and cilantro.
Stock photo. Not what mine actually looks like!
Bad-a-bing, bad-a-boom. Easy peasy one pot dinner. You can serve this with french baguette and butter, cornbread, or whatever else you fancy. It’s delicious and contains all the proteins you need. Enjoy!
Have a great day, friends! And if you have any recipe requests, or questions about a specific recipe or food item, please email me! I love answering fan questions. 🙂
How was your weekend?
What’s your favorite vegetarian recipe?