My how the tables have turned.

A couple of years ago, you wouldn’t catch me outside unless it involved a mimosa and a covered patio.

Now I crave time in the good Lord’s creation.

I made Garrett go hike with me this weekend. I, Rachel, suggested an outdoor event. He asked me if I had a fever. Idk man, I just have this ache to be among the trees and the breeze and all of God’s goodness. There is something about being surrounded by nature, breathing in the fresh air and making your hunny carry the heavy pack so you can frolic freely. Also, I want hella cute and defined legs. Sue me. Apparently, my next outdoor adventure needs to involve camping. I’m sorry I just can’t rationalize sleeping on the cold, hard ground with a piece of cloth between me and wildebeests. But I am like this close to selling all of our possessions (I have already donated SIX bags of crap to charity this year) and moving into a humble cabin in the wilderness.

Which I would absolutely do if the wilderness was within 20 minutes of a major city and international airport.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

• 1 cup of white quinoa
• 1 cup of spinach, chopped
• 1 cup of kale, chopped
• 2 green onions, chopped
• 1/2 cup of mint leaves, chopped
• 1/2 cup of cilantro, chopped
• 1 jalapeno, diced
• 1/4 cup of pistachio nuts, chipped
• 1/4 cup of pumpkin seeds
• 1/4 cup of olive oil
• Juice + zest of 1 lemon
• S+P, to taste

How to:

• Cook quinoa according to package directions
• Remove heat + fluff with a fork
• Add to a bowl with all ingredients + some S+P
• Serve warm or chilled
• Accidentally binge entire bowl while watching Netflix like I did