Hi everyone! I know it’s been a few weeks since I’ve posted on my blog. I’ve taken a break from blogging to get caught up at work and my personal life. And not to mention that Fall TV started. That takes up so much time! Haha! But the time has come! I’m actually leaving on vacation to Costa Rica! By the time that this posts, I’ll be on my adventure packed vacation! Can’t wait! When I get back from vacation, I’ll be launching a new look for the blog and ready to jump back in! So get ready for an exciting November!
While I’m on vacation, Rachael from Ready to Get Sweaty has graciously offered to write this guest post! The first guest post on EBB! I’m really excited about this and her recipe sounds amazing! I can’t wait to try it when I get back! Well, here it goes! Take it away Rachael!
Hello there, Erin Berries readers! I’m Rachael, I blog at Ready to Get Sweaty, and I’m so excited to post here today while Erin is away enjoying life! I was fortunate enough to meet Erin at the Health Living Summit in August and have loved reading her blog ever since.
For today’s post Erin told me I could write whatever I wanted, of course as long as it fell within the ‘healthy living realm.’ So that means you are getting one of my favorite new creations, Pumpkin Cranberry Quinoa Salad.
This salad is a replication of a salad bar option at my favorite grocery store, Wegmans. And because we learned at the HLS that we can’t call a recipe our own unless we’ve modified at least three ingredients, I of course changed a few things around: (1) I added pumpkin seeds (what blogger wouldn’t), (2) I didn’t include olive oil in the dressing and (3) used dried cranberries instead of fresh cranberries.
1 cup quinoa, cooked
1/2 cup dried cranberries
1/4 cup shredded carrot
1/4 cup pumpkin seeds
1 tablespoon honey
2 tablespoon apple cider vinegar
1. Make quinoa using directions on box.
2. Let the quinoa cool completely before using. (I threw mine in the fridge for about 20 minutes.)
3. Mix the quinoa, dried cranberries, carrots and pumpkin seeds in a bowl.
4. Add honey and apple cider vinegar in a microwave proof cup and heat for 30 seconds. Be sure to stir mixture to dissolve honey.
5. Pour dressing over quinoa mixture and mix everything together. If you can resist the temptation to eat, go ahead and let the mixture chill in the fridge for another 10-20 minutes. If not, get a spoon and ENJOY!
Number of Servings: about 4, 1/2 cup servings
Okay, so now go get these ingredients and start cooking. I’ve enjoyed this salad a few ways this past week: right out of the bowl with a spoon and for lunch on top of spinach – my favorite! It is perfect with a few veggies (like spinach) for lunch because of all the protein the quinoa has packed in it – a vegetarian must!
Thanks again Erin for letting me guest post and hope you are enjoying your time away!
Xo – Rachael