Energy/Quinoa Salad Recipe

Since being pregnant my energy levels have been below sub par. No joke! I really envy those women who feel great during pregnancy, because I am definitely not one of those people.  My skin doesn’t glow, I have acne like I’m a teenager again.  I have developed rosacea (spelling) and some other skin issues.  I’m tired.  And I was nauseated for over 4 months.  But this second trimester is now starting to be a little better to me.  I still have moments, like when my husband drives like a wild banshee in our Jeep and the sport suspension makes me so motion sick I didn’t know I could be that sick.

I have started to be able to do things like keep my house clean, cook, and actually do the grocery shopping myself so that my husband doesn’t have to take me on the weekend, because giving him a list wouldn’t work (tried it, it doesn’t work).

For this week I have a list of things to get done.  I accomplished a lot of them yesterday.

  • Plant the cherry tomatoes
  • Clean the hard wood floors
  • Wash the shower curtain liner
  • Make a menu for the week
  • Go grocery shopping
  • Make granola bars
  • Make quinoa salad
  • Make dinner and a dessert
  • Sit down (I didn’t do this one, which is why my feet were killing me by the end of the day)

So I did get a lot done yesterday, although yesterday it did not feel like it.

I’ve been working really hard (well hard for a 18 week pregnant woman) to give my husband some more nutritious lunches, and myself as well.  Plus save us some money, thus making sure I stick to our dinner menu for the week. We got really off track when I was first pregnant because I was so sick that my husband was doing a lot of the cleaning and cooking, or if he wasn’t cooking we were eating out which is not something we normally do and wasn’t really good for our stomachs or our budget.  I am happy to say we are getting back on track now.

If you are looking for a healthy lunch item to pack for the week try this…(sorry I don’t have any pictures to share)

Quinoa Salad

Cook quinoa according to directions, if you buy bulk you can do this…

  • Bring 1 cup quinoa (rinsed) and 2 cups water to boil
  • Reduce heat to simmer and add 1 teaspoon salt (I don’t really measure this)
  • Cover with tight fitting lid.
  • Cook on low heat for 15 minutes
  • Turn off heat, and let cool to room temperature, or put in fridge to chill

After you have the quinoa done (my directions make 3 cups) chop up some of your favorite veggies, season with salt and pepper, mix together with a little olive oil or a little of your favorite dressing (vinaigrettes work best for this) and divide into containers for easy access when packing your lunch.

This week I did a caprese style… tomatoes, chopped basil, fresh mozeralla cubed, olive oil, and a little balsamic vinegar. Last week was red onion, cucumber, basil, feta, and lemon vinaigrette. Try whatever sounds good to you, I have also done tomato, cilantro, jalapeno, onion, garlic, and black beans (or you could put edamame and corn in for something a little different).

Okay, enough of my energetic banter.  Have a great week everyone. The midwest is hot hot hot this week, so if you are in my area, stay cool with a tasty mojito (or mockjito in  my case).