Well, here we are back to Monday. Yay. The weekend buzzed by too quick as usual, but it was a packed and fun weekend. Saturday I ran around on errands and to the gym and crammed in chores before leaving in the afternoon to start the 2 hour drive to Escalon for hubby’s band gig. And it was a wild gig outdoors in a casual private bar behind a private house in the middle of open farm country. For a bar in the middle of nowhere, it was packed and had an impressive lineup of bands for the night. I never get tired of watching hubby and the guys play.
We did get some relax and social time in around setting up equipment, loading and unloading, watching them rock out, and playing band photographer.
And I enjoyed a fun evening with the other rock star wives chatting. But it was a late night and a lot of hours in the hot sun, then getting attacked by mosquitoes at dusk. Not to mention covered in farm dust! Plus I wasn’t sure what to expect for food on this gig and it turned out they were only serving house made tri tip sandwiches, so I resorted to the stash of Larabars in my purse for dinner which wasn’t a great dinner! And I paid for it on my long run the next morning having an energy crash – lesson learned! I’ll need to pack full blown vegan meals of salad, quinoa, etc. for future gigs I think to save money and hassle on the road while having a much better real meal. Maybe I’ll start a trend of better bar food!
But I still enjoyed my long run yesterday, took in the fresh air, sunshine, and pleasant wildlife scenery on my favorite running trail.
But I was a little tired and cranky for the rest of the day, grocery shopping in triple digit heat did not help. What did help was relaxing in the kitchen sipping wine with frozen grapes while I created a new quinoa recipe.
Curried Edamame Quinoa
- 1 cup quinoa, rinsed
- 1 cup rough chopped broccoli
- 1 cup shelled edamame
- 1 tbsp. of curry powder
- Dash of cayenne (optional)
- 3 tbsp. of nutritional yeast
- 1/2 tsp. of salt
- 1 tsp. of onion powder
- 1/2 tsp. of dried ginger
- 2 medium tomatoes, diced
- 3 cups water
Bring quinoa and water to a boil in a medium soup pot. Stir in broccoli, edamame, curry powder, cayenne, nutritional yeast, salt, onion powder, ginger, and tomato. Reduce heat to a simmer and simmer for 25 minutes while stirring occasionally. Serve and enjoy. Makes 4 servings.
The curry flavor was present with a little brightness from the ginger and kick from the cayenne, but not too spicy. Simmering the broccoli with the quinoa made the perfect tender texture that broke apart easily with a fork.
It made a filling one pot meal and leftovers perfect for easy lunches this week.
Or even packing for a healthy vegan bar meal.