Weekend Update: Ben, Stiff Arm, Quinoa

Friday, JRB and I went to see Ben Rector and Tyrone Wells at the Tabernacle in Atlanta. Holy moley awesomeness!!! We LOVE Ben Rector, and no matter how embarrassing/pathetic it is, I always get a little emo during “White Dress.” In my defense, that song was played for the recessional of our wedding so… Give me a break!



(concert lighting isn’t the best)

Here are a few of my new favorites though:

Saturday morning, we ate pancakes on pancakes on pancakes with friends, did the Army PT test with  Colin, and watch the AUBURN TIGERS DEFEAT TEXAS A&M. War eagle! Since then, this has been my favorite thing to watch. {By the way- Auburn is #11 in the country. WHAAAAAAT???}

Sunday, we cleaned and cleaned and cleaned and finally caulked around where we put up a new backsplash 2  MONTHS AGO. It finally looks finished. PTL. I also made this recipe, and it was super (JRB, Colin, and puppy approved). I OBVIOUSLY didn’t follow it exactly (because I never do) and added shrimp (because meatless meals are considered sides in our house). But here is the Paige-version of Asian Quinoa Salad:

Asian Quinoa



1/2 pound shrimp
1 tablespoon olive oil
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1/2 cup shredded carrots
1 cup diced cucumber


1/4 cup  tamari sauce
1 tablespoon sesame oil
1 tablespoon red wine vinegar
1/4 cup chopped cilantro
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. Place the quinoa in a large bowl and add the cabbage, edamame, carrots, and cucumber. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, red wine vinegar, cilantro, ginger, red pepper flakes, salt, and pepper.
4. Pour the dressing over the quinoa salad and stir to combine.
5. Heat olive oil in a skillet. Season shrimp with whatever seasoning you choose (I blackened them), and cook until pinkish-white.
6. Place shrimp over quinoa salad, and serve!

Happy Monday, everyone! Hope your weekends were fun, relaxing, and full of great conversation (because doesn’t a good convo make the biggest difference?). 


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