One of my favorites…

Filet mignon on fresh baked bread with a schmear of goat cheese and a balsamic reduction.

I’m not a fan of tomato on mine but to each his own. We typically top with arugula but we were all out this week. It was still delicious.

My first encounter with Quinoa wasn’t the best, It smelled like a freshly cut lawn. Needless to say I was hesitant to try it. But this my friends is a beyond perfect Quinoa recipe given to me by a very kind co-worker.

Ingredients:
3-4 cups vegetable broth
1 1/2 cups quinoa, uncooked
1/4 cup red wine vinegar
2 cloves garlic, minced
juice from one lemon
2 tbsp olive oil
1/2 cup kalamata olives, sliced if desired
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/2 red onion, diced
1 cup cherry tomatoes, sliced in half
1/2 cup chopped artichoke hearts
1/2 cucumber, chopped
salt and pepper to taste
feta cheese (to sprinkle on top before serving)

Preparation:
In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.

Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.
Add more salt and pepper to taste and gently stir in the feta cheese.

You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.

Enjoy!