Corn Avocado Quinoa Salad

healthy corn avocado quinoa

I’m always game for testing out a new quinoa recipe. Add in some summer fresh corn, cherry tomatoes and avocado and I’m on board. B claims quinoa normally doesn’t have much flavor to him, but this one definitely does! Like most of the other quinoa recipes I’ve made, this one makes a big batch and is one of my favorite leftover lunches throughout the work week. It’s a super filling dish alone, but you could always pair it with some grilled chicken or fish for more substance.

Corn Avocado Quinoa Salad
via baker by nature

ingredients:
3 tablespoons olive oil, divided
1 small red onion, diced
1 cup pre-washed quinoa
salt, to taste
2 cups vegetable broth
4 ears corn
1 cup cherry tomatoes, cut in half
1/4 cup thinly sliced red onion
1 small red bell pepper, thinly sliced
3 scallions, white and green parts thinly sliced
1 small jalapeno pepper, seeded and finely chopped
1/2 cup fresh cilantro, roughly chopped
3 tablespoons fresh lime juice, about 2 small limes or one really juicy big one
1 ripe avocado, chopped

directions:

Heat 2 tablespoons of olive oil in a medium sauce pan over medium heat. Add the diced onions and cook, stirring frequently, until soft and translucent, about 6 minutes. Add the dry quinoa to onions and continue cooking, stirring *constantly, for 3 minutes. Add vegetable broth and salt. Turn the heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for about 15 minutes, or until all of the liquid has been absorbed and the quinoa is cooked. Spoon the cooked quinoa to a heat safe mixing bowl and place in the refrigerator to cool.

Bring a large pot of water to a rolling boil. Add corn and cook corn for 4-5 minutes. Rinse with cold water until cool. Once cooled, cut corn kernels off cobs and place the kernels in a small bowl. Set aside.

When quinoa has cooled to at least room temperature, add the remaining tablespoon of olive oil, tomatoes, onions, corn, red bell pepper, scallions, jalapeno, cilantro, remaining and 2 tablespoons of lime juice. Taste and adjust seasoning if necessary.

Place avocado chunks in a small bowl, squeeze remaining lime juice over it, add a pinch of salt, and carefully (avocado is very delicate and mashes easily) stir to coat. Toss in avocado pieces on top of the salad.

Enjoy!

xx

Weekend + Links

chambray outfit

I’m so pumped that this weekend is here! I’m currently en route to Charleston for the Southern Blog Society conference with some of my favorite blogger babes. It’s a weekend packed with good food, catching up with friends, networking with brands and learning how to grow our blogs for the better! Don’t miss out on any of the fun and follow along on instagram, @atgreenwell .

[Link Love]

As a fan of Abby Capalbo, I loved her interview with Style Me Pretty.

The 10 best rose wines for summer

This tassel top is calling my name

Tips on eating clean at your favorite restaurants

16 things every girl should have before turning 30

Really intrigued by Lauryn’s post on sunless tanning tips

Happy weekend friends!

xx

image via

AERIN Beauty : Little Luxury

Aerin_3

The smell of fresh gardenia is one that always reminds me of being home in the south. It’s refreshing, crisp and simply makes you feel good. To this day, my mom still cuts a fresh gardenia bloom from the garden and places it in a little vase beside my bed whenever I’m back in Charleston to visit. It really is the little things in life.

Smelling AERIN Beauty’s Gardenia Rattan perfume instantly took me back to spring and summers in Georgia. Perfume is the perfect little luxury to me and the best way to start my day on the right (good smelling!) foot or for an evening spritz before date night. You know those perfumes that seem to disappear once you spray them? This isn’t one of them. I love that this actually lingers throughout the day. There are so many amazing scents that would make perfect gifts or added to an ever-growing wish list. The Ikat Jasmine and Waterlilly Sun are two other personal favorites if you’re looking for a new scent this season!

Aerin Gardenia Perfume

palm phone case c/o / beaded bracelets / gold cuff

This post is in collaboration with AERIN Beauty 

xx

Currently Loving

Curently Loving 6:24
1 / 2 / 3 / 4 / 5 / 6
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Don’t miss out on Shopbop’s extra 25% off sale! with code ‘MORE25’! Now’s the time to snag some great white denim, a fun romper or snag a great deal on a sweater for fall.

 

Eggplant and Sausage Zoodles

Eggplant and Sausage zoodles

Zoodle recipes from me aren’t going anywhere anytime soon friends. If you’re not a fan of the veggie replacement, you can always make the recipes using regular pasta. The spicy sausage paired with red pepper flakes kicks the heat up a notch and is so delicious!

Eggplant and Sausage Zoodles
via the kitchenthusiast

ingredients:
2 tablespoons extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves of garlic, minced
1/2 pound spicy Italian sausage, casings removed (we used chicken sausage)
1 14-ounce can whole peeled tomatoes, drained
1 large basil chiffonades
2 medium zucchinis
2 tablespoons Pecorino Romano cheese, to garnish
1.5 cups diced eggplant
salt and pepper, to taste

directions:
Heat oven to 475 degrees. Place the eggplant in a bowl and drizzle in 1 tbsp of olive oil. Toss the cubes to combine and season with salt and pepper. Transfer the eggplant to a baking sheet and bake, turning occasionally, until soft and browned, about 25 minutes. When done, set aside.
While the eggplant is roasting, slice your zucchinis halfway lengthwise, careful not to pierce farther than the center. Spiralize the zucchinis, using Blade B. Spread out the zucchini noodles in a large serving bowl. Set aside. In a skillet heat the oil over medium heat. Once oil heats, add the red pepper flakes and garlic, cooking for 30 seconds or until garlic is fragrant.

Then, add in the sausage and cook, breaking up the sausage into small pieces with a spatula or wooden spoon, until browned, about 10 minutes. Then, add in the tomatoes (crushing with your hands) and half of the basil. Season with salt and cook until mainly reduced, about 10 minutes. Once reduced, add the zucchini noodles to the skillet and toss to combine. Cook for 2-3 minutes, tossing occasionally, or until zucchini is cooked to al dente. Lastly, add in the cooked eggplant, remaining basil and toss to combine. Transfer to a serving bowl and garnish with Pecorino Romano cheese.

Enjoy!

xx

Weekend + Links

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It’s been a relatively dreary week in the midwest. Daily rain has prevented us from enjoying Forest Park, happy hours in the late afternoon sunshine and relaxing on the patio. What makes this gloom ever more present is the terrible tragedy that happened Wednesday evening in my beloved Charleston, SC. Hug your loved ones a little closer and send up a few extra prayers to stop the hate in the world. It’s our final few days in St. Louis and we’re frantically getting things packed up and ready to start the nine hour drive back to Atlanta on Monday. It’s been an easy city to be in for the past three years, but we’re both ready to be back in the south full time!

[favorite links from around the web]

+ Ken Gemes’ Atlanta home is the definition of southern style.

+ I’ve sung my praises for Poshmark before, but $100k? Sign me up!

+ The tricky dilemma of how much to charge for a sponsored post.

+ We grilled chicken using this marinade and it was delicious!

+ I’ve been patiently waiting for this dress to finally go on sale and now it’s an extra 40% off!

+ A great roundup of beauty products that editors are actually buying

Have a wonderful weekend friends!

xx

Embroidered Favorites Under $100

Embroidered Favorites

I can’t get enough of the embroidered trend that’s happening right now. With our upcoming family trip to Mexico, I’m dreaming of brightly embroidered and detailed pieces to bring with me. These are few pieces I have my eye on for Mexico and the rest of the summer!

Off the shoulder top /  hat / scarf / bracelets
shorts / tote / shoes / dress / clutch

Currently Loving

Currently Loving 6:17
1 / 2 / 3 / 4 / 5 / 6

 

Heirloom Tomato & Mozzarella Salad

Heirloom Burrata Salad

A fresh heirloom tomato and mozzarella salad is one of my favor summer dishes. It’s light, tasty and takes me back to my summer spent studying abroad in Florence, Italy. Since heirloom tomatoes are a summer fruit, I be sure and take extra advantage of them during these next two months. This isn’t a ground-breaking recipe, but one I love to make! The pretty colors of the heirlooms make the salad that much more appealing.

Heirloom Tomato & Mozzarella Salad

ingredients:
1 1/2 lb baby heirloom tomatoes, halved or quartered
6 oz mozzarella cheese, torn into pieces
1 handful fresh basil
olive oil
salt & fresh pepper

directions:
Arrange the tomatoes on a large plate. Add the mozzarella and basil to the plate and drizzle with desired amount of olive oil. Season with salt and pepper.

Enjoy!

xx


Floral Mini Skirt

Show Me Your Mumu mini skirt

The summer temperatures are without a doubt starting in Georgia and St. Louis. With days creeping into the 90’s already, I have a feeling this summer is going to be a scorcher. Friday night Brian and I headed out for his birthday dinner at Small Batch, a whiskey + vegetarian spot. While neither of us are vegetarians, their pasta is out of this world good. This cami is a total workhorse in my closet and looks just like a certain Tibi/Club Monaco option for a fraction of the price. Not to mention I’ll be wearing this skirt non-stop all summer. Serious love for a cute mini skirt!

Show Me Your MuMu skirt (love this dress version too!), Express cami, Jack Roger sandals, Rebecca Minkoff purse, Asha by ADM bangle, Sarah Chloe ring, Kate Spade earrings, bar necklace c/o

Express Barcelona Cami Show Me Your MumuSummer Style Rebecca Minkoff MACFloral Mini Skirt White cami

sizing note: if you’re a fellow tall girl (I’m 5’9 for reference), I recommend sizing up with Show Me Your MuMu as they run on the short side.