Mango Quinoa Salad (Stefanie)

2 cups prepared quinoa (This is 1/2 cup dry. Extra tasty cooked in chicken broth)

1- 14 oz. can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 TBS. red wine vinegar

3 TBS. extra virgin olive oil

1-2 TBS. fresh lime juice, to taste

salt and freshly cracked black pepper, to taste

Place cooked quinoa in a large bowl. Add black beans, mango, red pepper, green onions, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Quinoa Stir-Fry with Vegetables and Chicken (Leisa)

3/4 cup quinoa, rinsed 

¾ cup water                                                 

1/2  tsp. salt, divided                                    

1 TBS. vegetable oil                                               

1 small carrot, thinly sliced                          

1 medium red bell pepper,

(cored, seeded and chopped)                       

2 tsp. grated ginger                                                

2 cloves garlic, sliced                  

1 small red chile, chopped (opt)  

2 cups snow peas, trimmed      

1/4 tsp. black pepper         

3 eggs, beaten          

2 grilled chicken breast, chopped  

2 scallions, chopped      

1/4 cup cilantro  

1 TBS. soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with eggs.  Cook, stirring constantly, until eggs are evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.   Makes 3-4 servings.