Quinoa Tabbouleh

I found this recipe on one of my favorite food blogs called "The Way the Cookie Crumbles." After making it for the first time, I made it every week for a month. It's so so good, high in protein, and appealing to the eyes as well!

If your wondering how it's pronounced it's keen-wa. This was a debate amongst a group I was with once and after researching it I'm pretty sure keen-wa wins. However, if you want to say key-noa go ahead, cause many others do as well!

Ingredients:

1 cup dry quinoa (sometimes I just use 2 cups, a whole box cause I like a lot of quinoa. If you do this make sure to increase your water, also make sure the quinoa has been washed)

2 cups water

1/2 tea salt

1/4-1/2 red onion, diced fine

2 garlic cloves, minced

1 1/2 cup cherry or grape tomatoes, halved

1 bunch parsley, minced

1 cucumber, chopped into little cubes

8-12 oz feta cheese

2 Tbs fresh lemon juice

1. Cook the quinoa to package directions, or in 2 cups water and 1/2 tea salt. Bring water to boil over high heat, then reduce heat to low and cook, covered for 20 minutes. Transfer to large bowl.

2. In a small bowl soak the diced onion and garlic in water with a pinch of salt. (This will make the onion less potent.

3. Prepare the other in ingredients: tomatoes, cucumber, parsley and feta. Add to the bowl of quinoa. Drain the onions and garlic and add to the mixture as well. Add the lemon juice and toss to coat. Taste for seasoning...you can always add more lemon juice or salt and I add a little bit of pepper.

Great served hot or cold.

Paella

This is one of my all time favorite recipes! It's like a Mexican style Jambalaya. You can really add whatever you want, I'll let you know what I usually use, and then give you ideas for other additions you can add.

Ingredients:

Meats

1 link Chorizo (I prefer the ground chorizo, however it has been hard for me to find in boston)

2-3 peicesChicken

1 bag shrimp (~25 count)

1-2 peicesCod

*you could also use pork, mussels, clams, or scallops.

Veggies

1/2 each, Red, yellow, orange and green bell pepper (I pick three)

1 onionOnion

2-3 cloves garlicGarlic

2-3 Tbs. Cilantro

*Could also add parsley and peas

2 packages Saffron rice

~1/4-1/2 cup Chicken Stock

3 Tbs. Red or White Wine Vinegar (I use whichever one I have on hand)

2 Tbs. Butter

Tony Chachere's

*Any spices of your choosing for the different meats

1. Preheat oven to 300 degrees.

2. Cook the rice, try to undercook it slightly. (try to undercook all ingredients slightly)

3. Cook all the meat/seafood in separate pans to preserve the different juices.

4. I usually use garlic and butter and Tony's for the seafood and a lemon pepper for the chicken.

5. Cook all the veggies together and slightly soften.

6. Mix all the ingredients together in a large bowl. Pour into a 9 x 13 pyrex. Add ~3-4 Tbs. white wine vinegar and ~4-5 Tbs chicken stock.

7. Bake for ~15min, you can sprinkle with cilantro or parsley before or after you cook, or even mix it in.