Crunchy Quinoa Salad

Hey, high school friends (and anyone else that reads this blog)! I'm finally back home from vacation, so I'll start by posting one of my favorite recipes! I received this recipe from a work friend and it has become a staple for our family this spring and summer. I keep it in the fridge and it makes for a good lunch or a side dish for dinner. I am trying to add more diverse whole grains into our diets, and quinoa is a good one because it also has a significant amount of protein (which is great for my 2 year-old vegetarian). To read more about the healthy benefits of quinoa go here.

Ingredients

1 cup uncooked quinoa (yields 2 cups cooked)
1 Tbsp sunflower oil (I have replaced this with other oils... canola, olive)
1/4 cup apple cider vinegar
2 Tbsp soy sauce
1 cup shredded carrots
3/4 cup unsalted sunflower seeds
1 bunch scallions sliced (I usually leave this out if making just for my family)
1 cup raisins

Directions

Cook quinoa: First rinse the grains in a fine mesh strainer. Cook like rice on the stove top (1 part quinoa, 2 parts water), bringing water to a boil and then turning down to a simmer and covering. Should be cooked in approximately 15 minutes, but check. Or you can throw it all in a rice cooker, like I do!

Once quinoa is cooked you might want to let it cool a little. Mix all of the ingredients together and enjoy! (Sometimes the smell of the apple cider vinegar is a little over-powering, but oddly enough the taste has never been too strong for me... maybe it is my over-active olfactory system!)

Corn & Chicken Tortilla Casserole

A friend gave us this meal after we came home with our daughter. They also gave us the recipe because she guaranteed that we'd want to make it again. I've made this meal for several people and it's always been a hit. You can't go wrong and it's SUPER easy...

*Serve this with spanish rice and Mexican Salad (recipe below).

Corn & Chicken Tortilla Casserole



1 pkg. taco seasoning
4 large chicken breasts, skinned & boned (or one whole rotisserie chicken**).
1 28 oz. can green enchilada sauce
1 10 oz. bag frozen corn
1 8 oz. tub sour cream
1 7 oz. can chopped green chiles
1 pkg. corn tortillas
1 pkg. shredded cheese, Mexican blend


- In large skillet cook chicken with taco seasonings and water (according to directions on packet). Tear chicken into bite-sized pieces as you cook (this gets the chicken moist and flavorful). Set aside.
**If using rotisserie chicken: Simply pull all the meat off the bone and remove the skin. Tear chicken into bite-sized pieces. Put into skillet with taco seasonings and water (according to directions on packet). Sautee until all the meat has absorbed the seasoning.

- Mix together enchilada sauce, frozen corn, sour cream, and chopped chiles in a bowl. Set aside.

- In a LARGE casserole dish or lasagna pan, assemble like a lasagna:
1.) sauce on bottom of casserole dish
2.) torn strips of corn torillas
3.) chicken
4.) tortillas
5.) Cheese
**Repeat! You should have about 3 layers, with cheese at the top.
**you can also use 2 small aluminum disposable pans. Freeze one for another time or give to a family.

Bake at 350º until bubbly (about 30-40 minutes).


Mexican Salad

I don't really measure anything, but you get the picture

Romaine lettuce, cut into big-bite sized pieces
tomatoes, cut up (as many as you like!)
red onion, cut into thin slices (as many as you like!)
1 can of black olives, drained
Shredded mexican blend cheese, enough to sprinkle
crushed up tortilla chips (as many as you like)
1 can of seasoned black beans
French dressing... yes... french dressing.

Toss it all up in a big salad bowl. It's hearty enough on it's own!

You might also like this chicken breast dinner or this chicken and stuffing dish.  I make them both about once every month or so.