I love being outdoors. I think even if the week is extremely busy that it’s important to take a step back. My family loves to travel, and we scheduled a trip for the beginning of June. Sitting in front of a computer all semester as really made me want to do one thing during my future vacation. I’m going to be closing my laptop, turning my phone on silent and/or airplane mode depending on if I need it (which I won’t.) I might pop in on Instagram and you can follow me by clicking here. Basically I’m doing an internet detox and I cannot wait to just clear my head for the next two weeks. I will be back with millions of photos, new recipes, reviews, road-trip tips and whatever else you guys may want to see! (Let me know if there is anything specific in the comments!) I cannot wait to enjoy the beach, food and peace.
Before I go, I do want to share this delicious Avocado-Tomato Quinoa Salad I made the other night for dinner!
What You’ll Need:
What You’ll Need:
- Cherry Tomatoes
- Feta Cheese
What You’ll Need to Do:
- Start by making the quinoa (2 cups water per 1 cup quinoa), boil water and add quinoa, bring to a boil then lower heat and cover and let simmer for about 5-7 minutes. Until quinoa has white spiral-like threads on it
- Saute vegetables except tomato in separate pan (I used 1/4 cup diced onions, 1 cup diced peppers and 1/4 cup chopped mushrooms)
- Put spinach in bowl
- Drain Quinoa and about half to your bowl
- Add veggies
- Top with tomatoes, avocado, feta cheese (or no cheese)
I really loved this recipe and it was really filling and quick to make! Perfect for when I ate dinner by myself.
What is your favorite salad recipe? Do you have any exciting trips planned? Make sure to explore past posts until mine begin again!
See you soon!