Today is National Running Day! I feel like I hear about a national “day” every other week, but it’s usually Donut Day. Or Cheese Day. Actually, there are a number of food holidays in June, including National Applesauce Cake Day and National Strawberry-Rhubarb Pie Day. I can get behind the pie days. The purpose of National Running Day is for runners to come together to share a passion for running. I’ll support any day that celebrates fitness and healthy living. I created a digital running badge this morning – you can create your own on Basno.

It’s also the perfect day to talk about motivation and running plans, and to share a healthy post-run recipe. Do you have a running goal in June? Mine is to run 50 miles. I hope to finish my second run of the month tonight, if the Chicago area rain stops around 6pm that is. Fingers crossed! My other goal for June is to squeeze in three runs every week without complaining or finding excuses. Excuses are easy for all of us to come up with – everyone has family and work obligations, friends, summer events, and the daily grind to deal with. Don’t forget making time for summer patio drinks of course, but nobody will complain about that one.

After your run today, consider this quick and easy Mexican wrap recipe with protein-packed quinoa. This also makes a delicious chilled salad if you want to skip the tortilla – just make exactly as described, but chill for at least 30 minutes before dining. K and I have dined on this at least three times over the past few weeks {I may have lost count}. We might be overdoing it – but I can’t get enough.

Mexican Quinoa Wraps
Makes 4 wraps, with leftovers.

3/4 cup red quinoa {dry}
2 cups water
1 can black beans {drained / rinsed}
1/3 cup frozen sweet corn
1 cup cherry tomatoes
1 avocado
1/4 red onion {chopped}
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of hot sauce
4 Tablespoons finely shredded cheese {I used a Mexican blend}
4 tortillas {I used medium sized, whole wheat tortillas}

I added this Cilantro-Lime Vinaigrette from Epicurious:

• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh cilantro 

How to~

• Cook quinoa according to package directions {bring quinoa and water to a boil; reduce heat to simmer and cover, cooking until water is evaporated, approximately ~15 minutes}.
• Chop the red onion and slice cherry tomatoes in half. Cut half an avocado into cubes; save the other half for slices on top.
• After the quinoa has cooked, add drained black beans and frozen corn. Add half of the cherry tomatoes. Add the chopped red onion, cubed avocado, salt and pepper, and a dash or two of hot sauce for good measure. Add the vinaigrette and give your bowl a good stir.
• Layer the quinoa mix, a sprinkle of cheese, avocado, and extra cherry tomatoes on each tortilla.