Recipe of the Month

We really like this month's recipe--well, Dave and I do. Jed has quinoa issues and refuses to eat it, no matter how I dress it up. I keep plugging away in hopes that one day he'll wake up and realize he loves it.

Quinoa Confetti Salad

1 cup quinoa
2 cups water
1 can kidney beans, rinsed and drained
4 green onions
1 red bell pepper
1 jalapeno pepper (optional)
1 cup cooked corn, either fresh, canned or frozen
2 T olive oil
1/2 bunch cilantro
1/2 tsp salt
1/2 tsp pepper
1 lime
1 chicken breast, seasoned with salt and pepper, baked or grilled (optional)

Bring water to a boil and add quinoa. Cover and cook until all water is absorbed. While quinoa is cooking, dice peppers, onions and chicken. Clean cilantro and coarsely chop. Juice the lime. Once quinoa has cooked, combine with all other ingredients in a large bowl. We like to eat this with mock-Cafe Rio salad dressing (recipe below).

Quinoa (pronounced KEEN-wah) is a round grain that is very high in protein. It has a nutty, crunchy taste that goes well with fish or chicken. You can dress it up any way you like and it's really easy to cook. 2 parts water to 1 part quinoa, just like rice, and cook away til all the water is absorbed. Yum.

"Cafe Rio" green dressing

1 buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayo
2 tomatillos
1/2 bunch cilantro
1 clove garlic, minced or pressed
juice of 1 lime
1 jalpeno (include seeds if you want this to be HOT)

In a blender or food processor, combine all ingredients and blend until smooth. This can sometimes be a bit watery; usually we add only 1/2 cup buttermilk and then add more until it reaches our desired consistency.

Tomatillos are a tomato-like vegetable with a husk around them. They're ripe when they're a pale green color and the husk has split. They have a slightly spicy taste. You can find them in the produce section of your grocery store, near the peppers and garlic.