Recipes for Katie

Quinoa, Corn, and Black Bean Salad

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1/4 cup green onion

DIRECTIONS

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro, green onion.

Simple Chicken Salad Sandwiches

4 boneless, skinless chicken breasts (I use two rotisserie roasted chickens from costco--they are yummy and delicious)
2 stalks celery
3/4 cup good mayo
1 1/2 tablespoons fresh sage or tarragon leaves (I also threw in some Italian parsley)
Good loaf of bread for making he sandwiches
bag of organic salad mix to put on the chicken salad sandwiches

Directions:

Dice the cooked chicken breast into 3/4 inch pieces, place in bowl and add mayonnaise, tarragon, celery, salt to taste, pepper to taste, and toss well.

slice and toast bread, spread on chicken salad, top with salad, eat it all up.

Hope you enjoy these...I'll post our next menu as soon as my laptop gets back from the shop.