If you were one of the hundreds of spectators who showed up to cheer on the Ironman athletes on Sunday, then I'm sure you felt that encouraging push to get in killer shape. Unfortunately, this feeling was most likely mixed with a twinge of guilt that your New Year's resolution of losing weight hasn't quite turned out the results you had hoped.

I'll admit, I had always been one of those spectators, sitting at a comfortable table along Sherman Avenue, shouting encouragement at the sweaty, dazed eyed participants as they push themselves through an incredibly grueling race. In the past, I felt quite content to be lounging in comfortable sandals and sipping on a cold beer as spandex clad racers ran, walked and limped by.

Then, a couple years ago, as the participants finished, I saw the look of complete accomplishment on each of their faces as they ran through that final stretch of the race. I sat down my empty pint glass, and began to wonder if perhaps a light salad with some protein would have been a better choice than the four pints of Hefeweizen currently sitting in the pit of my stomach. It was then, that I decided to begin working out and eating healthy instead of standing on the side lines.

Like many others who are trying to eat healthy, I've tried to find creative ways to incorporate lean protein into every meal. Recently, I tried an amazing salad made with quinoa. This grain-like seed is packed with protein, easy to digest and gluten free. It can stand alone as a main entree or be served as a healthy side dish. This week, try this tasty, light, incredibly good for you salad and jump-start your summer training.

Quinoa salad

Ingredients:

2 c. quinoa

4 c. water

3 Roma tomatoes, diced

1/3 oz fresh mint

1 c. diced red onion

2 ears of corn, uncooked

1 cucumber, seeded and diced

juice from one lemon

2 avocados

salt and pepper to taste

• Prepare 2 cups of quinoa according to instructions on packaging.

• Set aside to cool.

• Slice kernels from 2 ears of corn.

• Add tomatoes, red onion, cucumber, corn, chopped mint and lemon juice.

• Mix well and refrigerate before serving.

• Top with diced avocado, salt, and pepper.

Helpful Hints:

• Not a fan of mint? Try tasty add-ins like black beans and cilantro for a southwest flavor.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.