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.

Honey Lime Enchiladas

1/3 cup honey

1 tablespoon chili powder

1/3 cup lime juice

2 cloves garlic, minced

1 small onion, diced

1 pound shredded, cooked chicken

2 packed cups chopped spinach (I just chop a big pile)

2 cups green enchilada sauce, divided

5-6cups shredded Monterey Jack cheese, divided

10 (8 inch) flour tortillas

1 cup half-and-half

1.     Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

2.    Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

3.    Combine marinated shredded chicken with 4 cups of shredded Cheddar cheese, spinach, onion, and whatever else you want (I've added bell pepper, diced chilies) in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

4.    In a bowl, whisk together remaining enchilada sauce, half-and-half (my friend likes to omit this. just an option), and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

5.    Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Lime and Pepper Grilled Chicken with Peanut Sauce

Chicken

1/2 cup lime juice (from about 4 limes)

3 tablespoons sugar

2 tablespoons freshly ground black pepper

1 tablespoon olive oil

1 teaspoon salt

4 boned, skinned chicken breast halves

Combine limejuice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Peanut Sauce

1/4 cup soy sauce

2 T water

1/3 cup firmly packed light brown sugar

1/4 cup sesame oil

2 cloves garlic (minced)

1 t ginger (minced)

1/2 to 1 t crushed red pepper flakes

1/3 cup peanut butter

6 scallions (thinly sliced, set aside 2 T for garnish)

Heat all ingredients but peanut butter and scallions until almost boiling. Remove pan from heat and whisk in peanut butter until smooth.