Quinoa salad

Salad:
5-6 cups cooked quinoa
3 cups corn
1/2 cup chopped fine red onion
1/2 chopped red pepper
1 cucumber chopped
1 little round of queso fresco (optional.  or maybe use home-made ricotta)
cherry tomatoes if you want
Avocados are yummy in it if you want

Dressing:
1/4 cup white wine vinegar (regular white works too)
1/4 cup lime juice
4 cloves garlic
1/2 t. salt
1/3 c. sugar
1/3 c.  canola oil
1 bunch of chopped cilantro

Mix salad ingredients together.  If you don't add the avocados in the salad, but instead on top, the salad lasts very well in the fridge for a week.

Blend all the dressing ingredients well before adding the finely chopped cilantro.  Sometimes I just throw that in the blender too.

Mix all together and enjoy.  I have changed the original recipe to my liking.  It is a forgiving recipe.  Add whatever veggies you like.  The original recipe called for 1 cup of oil.  I think 1/3 or even less is just fine.  It is very good with the cheese mixed in, but if you are planning on eating it all week (it makes lots)  the cheese and avocado are good just sprinkled on.

Lentil Soup with Chickpeas and Quinoa

1/2 a red onion diced

A splash of sunflower oil

1 clove of garlic chopped

a small knob of grated ginger

1 tsp each of ground cumin, coriander, chillies and turmeric

1/2 tsp of ground cloves

1 cup of red lentils

2-3 cups of chicken stock or vegetable stock

1 can of chickpeas aka garbanzo beans

1 cup of cooked quinoa (you can probably substitute brown rice)

salt and pepper to taste

thick yogurt and chopped coriander to garnish

squeeze of lime juice

1.     Heat the oil in a thick bottomed saucepan and fry off the onions on a medium heat.

2.     Add the ground spices and stir until it becomes aromatic

3.     Add the garlic and ginger and stir again for a few minutes

4.     Add the red lentils and toss in the spice mixture for one minute

5.     Add the chicken or vegie stck and cook on high heat till it comes to a rapid boil

6.     Lower the heat and let the ingredients simmer for about 10-15 mins. Season to taste

7.     Remove from the heat and blend using a stab blender or do it manually using a regular blender

8.     Add the drained and rinsed chickpeas and let it simmer for another 5 mins

9.     Take off the heat and stir through the cooked quinoa

10.  Squeeze a little lime juice

11.  Garnish with a dollop of thick yogurt and chopped coriander

12.  The  lentil soup is best served hot. You may wish to accompany it with some naan bread. Hope you enjoy this zesty, spicy soup/stew.

Original recipe found here.

Mozzarella-Tomato-Pesto Grilled Cheese

I'm not listing exact quantities here, except for in the pesto recipe. You can estimate based on family size. Looks pretty tasty, no?

Good, crusty bread

Quarter-inch slices of fresh mozzarella
Plum tomatoes, cut into thick slices
Fresh basil pesto, recipe follows (or use the store-bought stuff)

Avocado

Freshly-ground black pepper

Olive oil

Basil pesto:
1/2 cup pine nuts (we've also used pecan and almonds)
3 cups fresh basil leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup olive oil

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil in skillet and place sandwiches on the hot skillet. Place another heavy skillet over the top to form a "press." Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Original recipe found here.