I turned down happy hour last night and went to a flow yoga class. This is not typical behavior. Instead of enjoying my usual glass of pinot noir I was struggling my way through a million downward dogs. I moaned and groaned my way through a 90 minute class. It was exhausting! To be honest, I am not much of a yoga person. The classes always intimidate me. I don’t have the proper Lulu Lemon attire, my mat is dirty (Henry likes chewing it) I am not flexible, and I am always worried that I am going to FART during class (TMI?) As you can imagine, this makes it really hard to enjoy 90 minutes of flow.
However, with all that being said, I am glad I went. I managed to make it through and I like to think I am a little stronger because of it. This is after all good training for the upcoming farm season.
I celebrated the occasion with a big bowl of roasted veggies and a kombucha. It turned out to be a lovely evening after all.
For the salad:
2 tbs of olive oil, divided
1 cup cooked quinoa
1 can of chickpeas, drained and rinsed
1 medium sized yellow onion, diced
1 small head of cauliflower, chopped
1 small head of broccoli, chopped
3 carrots, shredded
a handful of raisins
a handful of almonds, chopped
For the dressing:
2 tbs tahini
2 tbs water
1 tbs olive oil
1 tbs lemon juice
salt and pepper to taste
Preheat the oven to 375. Toss broccoli and cauliflower with a little olive oil, salt and pepper. Place on an oiled pan and roast in the oven for about 30 minutes stirring once halfway through.
While the veggies are roasting cook your quinoa according to package directions.
In a large skillet heat a little olive oil over medium heat. Add the onion. Cook for about 5-8 minutes. Add the carrots and chickpeas. Cook for about 5 more minutes stirring often. Reduce heat to low and keep warm until ready to serve.
Mix the ingredients for the dressing and set aside.
Once the veggies are done roasting, mix them with the quinoa, onion and carrot mixture. Place quinoa and veggies onto plates and top with raisins, almonds and the dressing. Season with salt and pepper. Enjoy!