Cheesey Quinoa Veggie Salad

I really love quinoa. If you are not familiar with it, here is a link to this "super food." I have a friend coming over and wanted to serve something different with my lentil soup.

• 1 and 1/2 cups chicken broth
• 1 cup quinoa, red or white rinsed first
• 1/2 diced white onion
• 1 diced green pepper
• 1 clove garlic, minced
• 2 cups spinach
  
• sharp cheddar
• salt and pepper

Rinse quinoa. In a medium sauce pan that is sprayed with cooking spray, sautee onions, peppers and garlic for 5-10 minutes, season with salt and pepper. Add in chicken broth, quinoa and spinach. Cook for 20-25 minutes or until soft. Place in serving bowl, and grate about 1/4 cup of sharp cheddar into quinoa and stir. Let quinoa cool to room temp. Garnish with cheese and enjoy.

Mexican Chicken Stew

I adapted this from a recipe I saw on the food network. This soup was so delicious, there is a few different elements that make this so different.

• 3 cups cooked chicken, I used leftovers
• 4 cups chicken broth or stock
• 3 Tbsp olive oil
  
• 1 large white onion, chopped
• 2 cloves chopped garlic
  
• 1 can 28 ounce chopped tomatoes, with juice
• 1 small can chopped jalapenos with juice
• 1 Tablespoon dried oregano
  
• 1 teaspoon cumin powder
• a few dashes Worcestershire sauce
• juice of one lime
• 1 cup cooked quinoa (optional)
• salt and pepper to taste
• fresh cilantro for garnish

In a large pot add olive oil, heat on medium. Add onions and garlic, a little bit of salt and pepper. Cook for 5 minutes. Add in broth, tomatoes, jalapenos, oregano, cumin, Worcestershire, lime and chicken. Bring to simmer and cook for 30-40 minutes. Traditionally Mexican stews contain rice. I added quinoa. Here is a tutorial on quinoa-http://www.howtocookquinoa.com/ how to cook it and what it is (it's a complete protein that is also a grain!).