So slowly things are beginning to pick up with the job(s) search. I’ve picked up a few classes here and there and have been subbing a lot in addition. I’m still looking for more, but things are looking bright! This is a tough time for the fitness industry regardless where you are, because of the holidays. Everything slows down around this time, so it does become quite difficult to pick up new clients and enforce new classes. However, it’s a perfect time to run client challenges and themed classes. Themed exercise is fun, it’s different, and interactive. I plan on doing some type of challenge when Thanksgiving gets a bit closer…and I will keep you all updated!
Anyway- back to the food! I made this for lunch yesterday and it was a perfectly simple, light meal. Although it seemed like more of a spring/summer dish, it was still yummy and worked well for lunch. The great thing about this dish is it’s tasty whether you serve it cold/cool or warm. I ate mine around room temperature. By the time I took my photos, it had cooled down.
- ¼ cup quinoa, cooked
- 6 large shrimp, cooked
- 1 persian cucumber, shredded (or about ¾-1C shredded regular)
- ½ cup Trader Joes Korean seaweed salad
- Cook quinoa, about 15-20 minutes (1:2 ratio, like rice)
- Prepare Trader Joes seaweed salad as instructed, takes about 10 minutes to settle
- Steam raw shrimp, about 4-6 minutes
- While everything is cooking, shred cucumber and set aside
- Once everything is cooked and ready to eat, prepare plate. Spoon quinoa, shrimp, and cucumber into a dish and mix lightly together. Place a heaping fork full of seaweed on top of the quinoa mixture
- Serve immediately, or let cool and then serve
To make two or more servings, simply prepare more ingredients. Seaweed salad will yield about 8-10 servings in one package.