Manitou Incline - Thai Quinoa Salad - Avocado Pesto Tilapia

If you live anywhere near Colorado Springs you know about the Manitou Incline, a mountain trail rising from 6,500ft to 8,590ft altitude, in one mile. It's a legend. The entire trail is full of railroad ties so it's basically like the outdoor stairmaster on steroids. Its dangerous, treacherous, and challenging for even the most seasoned athletes. At points it's so steep you have to use your hands to get up it. Most of all, it's awesome, and a definite must for both residents and visitors of the springs!

at the start of the incline

Fernando's friend, Jason, and me halfway up

Jason's wife, Megan, and me at the top!

After climbing up you hike back down 3 miles of the Barr trail

Running down the Barr trail

Now onto food, since I know that's the real reason most of you come here...

Thai Quinoa Salad

I made this tonight and it was absolutely amazing! (I told you I'm obsessed with quinoa!) Super crunchy and full of flavor, it's also gluten free and vegan if you substitute agave for honey!

Ingredients:

• 1 cup uncooked quinoa

• 2 cups shredded red cabbage

• 1 red bell pepper, diced

• ½ small red onion, diced

• 1 cup shredded carrots

• ¼ cup diced green onions

• ½ cup cashew halves 

Directions:

• For the dressing:

• ¼ cup all natural peanut butter

• 2 teaspoons freshly grated ginger

• 3 tablespoon soy sauce, gluten-free if desired

• 1 tablespoon honey (use agave if vegan)

• 1 tablespoon red wine vinegar

• 1 teaspoon peanut or sesame oil

• 1 teaspoon olive oil

• Water to thin, if necessary

(side note: you could add edamame, chickpeas, and cilantro if desired. I thought these would be great additions but didn't have them. I also squeezed lime over the top when done)

1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both peanut (or sesame) and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
3. When quinoa is finished mix with dressing then fold in red pepper, onion, cabbage, and carrots into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature, squeeze fresh lime over top before serving.

Avocado Pesto Tilapia

So this recipe is all mine, not derived from another on the internet or out of a cookbook, and it was amazing!

Ingredients: 

2 handfuls grape tomatoes 

4 cloves garlic (smashed)

2 tablespoons olive oil

1 lemon

tilapia (I used 3 large filets)

For Pesto:

1 avocado

1/2 cup basil

1/4 cup lemon juice

3 tablespoons grated romano cheese

2 cloves garlic

1/4 cup olive oil

1/4 teaspoon salt

pepper to taste

Directions:

1. Slice cherry tomatoes in half and toss in 2 tablespoons olive oil, roast at 425F for 10 minutes.

2. Slice lemon into thin round pieces, lay in bottom of casserole pan, lay tilapia on top, top with pesto and tomato garlic mixture. 

3. Bake at 425F until tilapia is done, about 10-15 minutes.