When I was younger, my soccer team’s uniforms were green tie-dye tank tops; and since then I’ve had a strong affinity for anything tie-dye. Now that I am (almost) 25, I think that a dip-dye pattern is a more grown-up way to wear the trend that made such a splash in the 90′s. This dress is the perfect balance of effortless and dressed up; wear it as a tunic or throw on a belt for some waist interest and you’re good to go.
Over the Fourth of July weekend, my best friends stayed at my place to be closest to all of the festivities. On the morning of the Fourth, as I put on my jean shorts (seen here and here), Kara and Jamie informed me that they were, in-fact, my most unflattering piece of clothing (and added in that they’ve always hated the shorts — thanks guys). All joking aside, I am really glad that I have friends who will tell me when something doesn’t look good. I’ve since upgraded from my flea market jorts to this pair by Blank Denim, currently on sale! I love the higher rise and the frayed hem — they’re the perfect little daisy dukes for Summer.
Some weeks when I make my grocery list, I am completely stumped and uninspired. It is tough coming up with new recipe ideas, especially when you have weekly staples that are quick, easy and tasty. I used to be an avid Refinery 29 reader — and post different recipes pretty much daily, but like most people working a full time job, my pleasure reading time has seriously subsided. Luckily, I was perusing their site the other day and came across “7 Summer Recipes That are Perfect For Any BBQ” which included this BBQ Chicken Quinoa Salad recipe courtesy of What’s Gaby Cooking.
Whenever I make your typical salad, I end up feeling pretty much depressed — and saying aloud “this freaking sucks!” But this salad, my friends, does not suck at all. Barbecue sauce, chicken, and black beans makes for a healthier version of loaded nachos… without sacrificing the flavor. Without further ado, here’s the recipe:
1 1/2 cups cooked quinoa
1/2 cup black beans
1 cup shredded BBQ chicken — I made mine ahead in the slow cooker with 1 lb chicken, 1/2 jar BBQ sauce, and 1 cup chicken broth
1 avocado, chopped
2 tablespoons BBQ sauce
2 scallions, chopped
Cilantro for garnish
1/4 cup mexican cheese
Start out with quinoa as the base (as you would with lettuce) and add the chicken, black beans, and avocado. Garnish with cilantro, scallions, Mexican cheese and some extra BBQ sauce and ENJOY!