Serves 2 – 4 people
Ingredients:
1 cup black rice – cooked according to package
1 cup quinoa – cooked according to package
2 cups raw spinach
2 cups kale or cabbage shredded
1 butternut squash – cleaned and cut into chunks
¼ cup hemp seeds
¼ cup sunflower seeds
½ cup blue cheese
½ cup edamame
1 small red beet – spiralized (raw)
Balsamic vinegar, lemon, olive oil to taste for dressing
Pepper & kosher salt
Siracha seasoning
Instructions:
1. Prep black rice and quinoa in advance and set aside
2. Sprinkle Butternut Squash with salt, pepper and siracha seasoning and roast at 375 degrees for 30 minutes or until softened
3. Meanwhile, toast hemp seeds and sunflower seeds in toaster or skillet for 3 – 5 minutes until browned
4. In a large bowl assemble: spinach, kale / cabbage, rice, quinoa, edamame, squash
5. Sprinkle seed mixture and blue cheese
6. Top with spiralized beet
7. Dress with lemon juice, olive oil, balsamic, salt and pepper
About Confessions of a Mother Runner
Virginia-resident Deborah Brooks, author of Confessions of a Mother Runner, is a mom of two teens, wife and lover of all things running and fitness. As a lifelong vegetarian, she has always been passionate about healthy living and exercise. Looking for motivation, Brooks started her own chapter of Moms Run This Town (MRTT) which has grown to over 500 members. Brooks is also a Girls on The Run Coach and a 2015 Women’s Health Action Hero. Her favorite race distances are 10k’s, Half Marathons & Sprint Triathlons. Read her blog at http://confessionsofamotherrunner.com/.
