Beet + Chickpea Salad

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I forgot how utterly exhausting socializing is.

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What a blessed 2.5 month break it’s been from having to converse with humans.

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North Carolina is starting to reopen and we are cautiously re-entering society. Kind of.

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We grabbed takeout with a couple friends Sunday and sat outside at a brewery and ate before anyone else arrived. As soon as other peeps showed up, your sane girl made us pack it up and go home. I’m sorry, I’ve never really trusted any strangers, but NOW?! Monday we went to a cookout. Not to worry, I stayed outside, kept my distance and squirted hand sanitizer on me any time someone selfishly shook my hand or went for a hug. I literally kept a bottle by me all afternoon. *Sane* I’m telling you, two days of being out of the house and I was WHOOPED. My voice is actually hoarse today from all of the talking.

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We were also ASLEEP by 8:30pm which isn’t really a huge stretch for us, but still noteworthy.

 

 

Time: 1 hour (prep + cooking) | Serves: 2-3 salads

Ingredients:

  • 3 beets, peeled + rinsed + tops cut off
  • 1 can of chickpeas, drained + rinsed
  • 1 cup of quinoa, cooked
  • 1/4 cup of pickled red onions
  • 4-6 cups of mixed greens
  • Juice of 1 lemon
  • 6 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange each bit in a lil foul patch + drizzle each with a tbsp. of olive oil + some S+P, wrap up em up but not super tight + place on a baking sheet
  • Arrange chickpeas on a separate lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Roast beets for 40-45 minutes or until tender + chickpeas for about 20-25 minutes, tossing once
  • Meanwhile, stir lemon juice + remaining olive oil + S+P
  • Once beets are cooled, dice em up
  • To serve, arrange greens on a plate + top with quinoa + chickpeas + beets + pickled red onions + lemon dressing
  • Once consumed, eat some cake or pie to counteract the nutrition

Mexican Quinoa Salad

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One of my great joys in life is dining out.

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Since we obviously cannot do that, we are really fine-tuning our takeout skills.

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As such, I’ve developed an addiction to reading menus.

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We’ve gotten into kind of a takeout routine. We order dinner Friday and usually lunch Saturday. All other meals are made at home. Two chances to eat out a week present a very important decision. I don’t want to blow a meal on something crappy! There is a strategy and an art to this. It requires thorough research. I typically have our takeout locales planned for the next two weeks. I have very little to do these days, people, don’t judge. So on Monday I begin reviewing the restaurant’s menu and weighing my meal options. I like to have my choices locked and loaded by Wednesday to allow at least 48 hours to appropriately salivate over my impending meal.

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I think I need to get out of this house.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 6 cups of arugula
  • 1 can of black beans, rinsed + drained
  • 1 cup of red quinoa, cooked
  • 2 ears of fresh corn, shucked
  • 1/2 a red onion, diced
  • 2 oranges, 1 segmented
  • 1 avocado, sliced thin
  • 1/4 cup of cilantro, chopped
  • Juice of 1 lime
  • 2 tsp. of agave
  • 2 tsp. of hot sauce
  • 2 tsp. of cumin
  • 2 tsp. of chili powder
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Combine 1/2 the avocado + lime juice + juice of 1 orange + agave + hot sauce + 1 tsp. of cumin + 1 tsp. of chili powder + olive oil + 1 tbsp. of cilantro + some S+P in a food processor + process until smooth
  • Heat up the beans in a pot over medium heat + add remaining cumin + chili powder + some S+P
  • To serve, arrange arugula on a plate + top with beans + quinoa + corn + orange segments + onion + avocado + cilantro + dressing
  • Sit outside + let the warm sun roast you while you stuff your insides with this sunshiney goodness

 

Idea from here!

Mexican Green Quinoa

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My how the tables have turned.

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

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

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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.

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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