Mornings like these are hard.
I’m not sure of the exact temperature, but believe me: it’s a swamp out there. Even starting these weekend runs before the sun emerges doesn’t free me from the vice grip of humidity.
8 miles at 7:55/mile in the books. I have tempo runs sketched out on Saturdays, aiming for between 8 – 8:30/minute mile, and I save those big, juicy long runs for Sundays. Tomorrow is a 17-miler. Ugh. Even typing that hurts. Fortunately, two treats await me for tomorrow’s trek. First, it is supposed to be cooler. Second, AJT will be joining me on the trail, cruising alongside (and likely in front of) me on his bike.
As much as I enjoy the solo aspect of running, it can get lonely on those lengthier runs. I have tried to incorporate podcasts for entertainment and learning, but my propensity to sweat makes keeping headphones in my ears nearly impossible. I have yet to find a pair that sticks (if you have recommendations, I’m all ears — ha! No seriously, I am.)
It has been awhile since I’ve posted a recipe, and I have found a few gems as of late. Between my overextended life, many meals this summer have been born from frozen vegetables, pressed tofu, and some sort of stir-fry marinade. I’m not complaining – I could eat stir-fry nearly every day. But, cranking oven the stove and frying in the wok are not pleasant when it’s 5,000F. Really. I’m not exaggerating.
Almost too pretty to eat, no? No. It’s so worth eating. Served cold, this quinoa-black bean salad can be tossed over greens, thrown in a wrap, topped with seitan or baked tofu or whatever floats your boat.
Black bean, quinoa, and red pepper salad with honey-lime vinaigrette
Serves 4 – 6
1 cup quinoa
1 can black beans, drained, or 2 cups cooked black beans
1 red bell pepper (or 1/2 red pepper, 1/2 orange or yellow pepper), diced
1 tsp minced jalapeno (optional – and heck, I added the entire jalapeno! Seeded, of course)
1 scallion, finely chopped
2 tsp honey or agave nectar (I opted for the nectar)
2 tsp rice vinegar
2 tsp canola/vegetable oil (I used grapeseed)
Pinch of salt, or as needed
1) Rinse quinoa in a strainer. Add to saucepan with 2 cups of water. Bring to boil over high heat, reduce to simmer and cook, about 15-20 minute or until water is absorbed and quinoa is fluffy. (If you have a rice cooker, take advantage of using it to cook your quinoa!)
2) Add cooked quinoa to a mixing bowl with black beans, bell pepper, jalapeno, and chopped scallion.
3) In a small jar, combine honey/agave nectar, lime juice, rice vinegar, and vegetable oil. Add a pinch of salt. Put the lid on the jar and shake to emulsify the dressing. Taste, adjust seasoning as needed (should be a bit tart). Pour dressing on quinoa mixture. Toss to distribute dressing evenly.
4) If you are not serving right away, toss salad again before serving and adjust seasoning (dressing will absorb into the quinoa and the salad might need more moisture if it sits for awhile).
My moment of zen
In hindsight, I would not do this again. BUT, on Wednesday, I drove out and back to Asheville (7 hours in the car – what what!). During my brief stay in the beautiful mountain town, I had a chance to sit in one of my favorite places, Green Sage Cafe, enjoy a cup of coffee and a vegan peanut butter cookie while I cleaned data in a spreadsheet.