Happy Sunday Everyone! What a gorgeous sunny day today.  I hope everyone had a great weekend.  Mine has been pretty low-key, just some shopping for clothing and toiletries for my trip.  I ended up trying the body pump class and LOVED IT.  My legs were a sore mess the next day but it felt great.  I only started off with low weights but I will try to up it a bit next time, such a great class. I am going to stop doing as much cardio now and definitely do more weights, I need to start toning big time! Lately I have been finding it hard to make dinner every night and so I’m starting to make big batches of soups or salads on Sundays and then packing it for lunch/dinner throughout the week.  I made this lovely greek quinoa salad that is healthy and refreshing and actually tastes better after a few days when all the flavours meld together.  Obviously you can add feta to this salad but I am not overly fond of feta so I opted out.  The key to this salad is all the crunch, salads with just leaves tend to bore me but when every bite had lots of crunch to it I find that its more filling and satisfying.  I added radishes for that crunch factor and its now becoming one of my fave quinoa salad recipes! 3-4 cups water or vegetable broth 1 1/2 cups quinoa, uncooked 1/2 cup sliced klamatta olives 2 large handfuls of baby spinach 1/4 cup apple cider vinegar (you may use any flavor you prefer) In a medium-large saucepan, cook the quinoa in vegetable broth or water for 15-20 minutes, until tender, stirring occasionally. Allow to cool. In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil. toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa. Add more salt and pepper to taste and gently stir in the feta cheese if using. Share on Facebook Tweet Follow us Share Share Share Share Share