Spanish Quinoa

Ingredients:

2 Tbs butter

1 medium onion, diced

2 tsp minced garlic cloves

2.5 cups rinsed quinoa

2 cans chicken broth (14.5 ounces each)

1 cup water

1 10-ounce can of Rotel tomatoes with diced chiles

1 cup picante sauce (I prefer mild)

2 tsp chili powder

1 tsp cumin

1 and 1/2 tsp salt

Directions:

Melt butter in bottom of pot. Saute onions and garlic until soft. Mix in uncooked quinoa, stirring often. When quinoa begins to brown, add broth, water, tomatoes, picante sauce, chili powder, cumin, and salt. 

Stir well, cover, and simmer on low until quinoa is soft and water is absorbed. Stir occasionally to make sure the bottom doesn't stick and burn. Remove from heat and leave covered for 5 more minutes.

By Megan Bradshaw

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
Heather Ashby

1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.

Brown Rice and Chickpea Salad

Brown Rice and Chickpea Salad
Kim Hamilton

3 cups cooked brown rice
1- 19 oz can chickpeas/garbanzo beans
1 large bell pepper (any color) seeded and chopped
1/4 cup sliced or slivered almonds, lightly toasted
1/4 cup olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white or apple cider vinegar
3/4 tsp. salt
3 Tbsp. (or more) minced fresh basil leaves

Prepare brown rice according to package directions. Fluff cooked rice with a fork and let cool slightly. Stir in chickpeas, bell pepper and almonds.

Whisk together olive oil, lemon juice, vinegar, and salt in a small bowl until smooth. Stir in basil. Drizzle over rice and bean mixture and mix well. Serve slightly warm, room temperature or cold.