Could it look more healthy?!

QUINOA CORN EDAMAME SALAD

It is no secret that I love quinoa and eat it every chance I get!  This salad is a re-make and a new favorite of mine – very light, summery, and fresh.  The original had barley, but quinoa is so…NOW!  I also cut the amount of corn in half, and added the edamame, some chili powder, and lime.  It’s a completely different salad than what I started with and, frankly, I’m thrilled!

These are fabulously complex carbs that give staying power to fuel you up.  And the added protein from the quinoa and the edamame keeps you full longer.   (You could add some diced chicken to this, if you felt so inclined.)

It may seem like you won’t have enough dressing, but it’s just right.

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2 cups frozen, shelled, edamame

1 cup frozen corn

1 cup cooked, cooled quinoa (leftover is great)

1 green onion, sliced (just green parts)

1/2 red sweet bell pepper, diced

1 tablespoon minced fresh cilantro

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

Dash cayenne

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Briefly boil the edamame and the corn, just until tender.  Drain very well and cool completely.

In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.  In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.  Drizzle over the salad and toss to coat.  Cover and chill for at least two hours.  Makes approx 8 (1/2 cup) servings.

Per Serving: Calories 133; Protein 7 g; Fat 6 g; Carbs 14 g; Fiber 3 g; Sugar 1 g; Sodium 82 mg

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Moroccan Chicken Stew

MOROCCAN CHICKEN STEW with ALMOND PESTO

Thick, hearty, sort of spicy-sweet…this stew is very filling and maybe a little different than you’re used to. Serve it on top of couscous made with chicken broth and lots of black pepper for you family.

This is very good topped with the Almond-Cilantro Pesto, but traditional store-bought pesto is great, too.

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6 boneless, skinless chicken thighs, cut into chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon butter
2 large carrots, sliced
1 small onion, diced
1 2/3 cup chicken broth
3 tablespoons apple cider vinegar
1/2 cup garbanzo beans
1 tablespoon golden raisins
Almond-Cilantro Pesto
Goat Cheese or Parmesan cheese

In a small bowl mix together the salt, pepper, cumin, and paprika. Season the chicken thighs, using all of the spice mixture. In a large saucepan or Dutch oven, over medium heat, melt the butter and oil. Add the chicken to the pot and cook until browned on all sides, stirring occasionally.

Add the carrots, onion, broth, and vinegar. Cook at a simmer for about 15-20 minutes or until the chicken is very tender. Stir in the garbanzo beans and raisins and cook for an additional 5 minutes. Serve topped with pesto and crumbled or grated cheese. Makes 6 servings, about 2/3 cup each.

Per Serving: Calories 158; Protein 10 g; Fat 8 g; Carbs 9 g; Sugar 2 g; Sodium 279 mg

Almond-Cilantro Pesto

2 cups packed fresh cilantro leaves
1 cup packed fresh parsley
1/4 cup almonds
2 cloves garlic
1/3 cup olive oil
1/2 teaspoon salt
1/8 teaspoon fresh black pepper

Combine the cilantro, parsley, almonds, and garlic in a food processor or blender and process until coarsely chopped. Add oil, salt, and pepper and process until smooth. (If storing carefully pour another tablespoon of olive oil onto the top and then cover with plastic wrap and store in the refrigerator.) Makes 12 servings.

Per Serving: Calories 57; Protein 0 g; Fat 6 g; Carbs 1 g; Sugar 0 g; Sodium 47 mg

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