I've been obtaining back into vinyassa yoga recently. More often than not I do yoga exercises sculpt classes with weights, but recently I've needed some deep stretching and some main stress comfort. The mind-body connection that yoga exercise brings me is certainly often times my favorite part of the course; I'm more self-aware, compassionate, and thoughtful with each course. I've also noticed that my anxiety diminishes.

braised pork was discussing how you need to be brave to be remembered as your true self. How you have to exceed what you believe you're capable of if you want to make something happen. Take a opportunity on something or somebody.
This past weekend I made a huge batch of this summery salad (with fall flavors?) My mother came over to help taste test, and she totally cherished it. We loved it cold served with some greek yogurt.
This salad was inspired by the best little meal at Whole Foods made out of couscous. Each time I'm there I search for it.
This salad is packed with cranberries, pecans, along with a delicious honey orange dressing. Of course, you can even ensure it is vegan through the use of agave nectar rather than honey.
The toasted pecans and quinoa give it a nice nutty flavor, but the dressing sweetens it up a little. It would be a lovely light salad for any weekend picnic or paired with some salmon or chicken for a wholesome, well-rounded meal.
You need to the the quinoa marinate using the dressing within the refrigerator before serving. I recommend adding the toasted pecans just before you're ready to serve; this way they'll stay nice and crunchy.
Do not forget to tag your creations with #ambitiouskitchen in Instagram. I love seeing the dishes you make!
xo!
Prep time:
25 mins
Total period:
25 mins
Ingredients
medium orange, juiced
tablespoon honey or agave nectar
/2 teaspoon tumeric
Instructions
Preheat oven to 350 degrees F. Place pecans on ungreased cooking sheet and toast for 6-8 mins. Remove from oven and reserve to cool. While they're toasting you could start cooking your quinoa.
To cook quinoa: Rinse quinoa with cold water in mesh strainer. Inside a moderate saucepan, provide 2 mugs of drinking water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce temperature to low and let simmer for quarter-hour or until quinoa provides absorbed all of the drinking water. Remove from warmth and fluff quinoa with fork; put in place large dish and set aside to cool for about 0 minutes.
To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
Pour the dressing all over quinoa and add cranberries. Mix to combine. Refrigerate for at least thirty minutes to allow flavors to soak up into quinoa. Add salt and pepper to taste. Before serving collapse in toasted pecans. Makes 5 portions; just a little over /2 cup each.