September Newsletter Recipe: Herbed Quinoa

Sara's pick this month comes from Food Network!!

Quinoa is great for protein and is a wonderful substitution for rice even though it is actually a seed and not a grain.

Ingredients
For the quinoa:

§2 ¾  cups low-sodium chicken stock

§¼  cup fresh lemon juice

§1 ½  cups uncooked quinoa

For the dressing:

•¼ cup extra-virgin olive oil

•¼ cup fresh lemon juice

•¾ cup chopped fresh basil leaves

•¼ cup chopped fresh parsley leaves

•1 Tbsp. chopped fresh thyme leaves

•2 Tbsp. lemon zest

•Kosher salt & freshly ground black pepper

Preparation:

1)For the quinoa: In a medium saucepan, add chicken stock, lemon juice & quinoa. Bring to a boil over med-high heat. Reduce heat to a simmer, cover pan & cook until all liquid is absorbed (about 12 - 15 min.).

2)For the dressing: In a small bowl, mix together olive oil, lemon juice, basil, parsley, thyme, & lemon zest. Season with salt and pepper, to taste.

3)Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, & serve.

ENJOY!!

August Newsletter Recipe: Grilled Mexican Corn

Sara's recipe of the month from AdventureBite!!

Ingredients

§8 ears of fresh corn

§1 ¼ cup Greek yogurt

      (use plain, non-fat)

§2.5 oz (1/4 of a 10 oz. package)

      Mexican cotija cheese crumbled          

§½ tsp. chile powder

§¼ tsp. garlic powder

§¼ tsp. black pepper

§¼ tsp. salt

§¼ cup fresh cilantro, minced finely           

§4 limes, cut into wedges

Preparation:

1.)  Pull back husks on corn & remove silks. Trim husks if desired or remove altogether but leave stalk as a handle.

2.)  Grill over a hot grill, turning every 10 minutes or less until corn is cooked through and nicely blackened in spots. Set aside.

3.)  Combine the yogurt & cheese in a small bowl.  Then combine the chile powder, garlic powder, salt & pepper in a separate bowl.

4.)  Spread the yogurt sauce over the hot corn & sprinkle the spice mixture  on top along with the minced cilantro. Squeeze lime juice over each corn or serve with lime wedges on the side. 

ENJOY!!