Stop Blogging and Cook

DAILY POST MAR 12th:  CIDER RULES!

VEGAN & GLUTEN-FREE

S H O P

VEGAN:  Use artichoke hearts instead of chicken

LEFTOVER
Chicken (optional) from making Chicken Stock
Apple cider (Mulled Cider, optional)

GROCERY
Quinoa, red or white
Balsamic vinegar

GREEN MARKET
Green onion
Mushrooms
Sweet red or yellow bell pepper
Carrot
Cilantro

T I M I N G

SERVES 2
COOKING TIME: 15 min white quinoa; 30 min red quinoa
PREPARATION TIME:  15 min

P R E P A R E

INGREDIENTS
Handful of cooked chicken, cooled & cut up
1 c cider OR for a more delicately sweet flavor 1/2 c cider + 1/2 c filtered water
1/2 c quinoa, red or white
1/2 tsp balsamic vinegar
1 green onion, chopped
Handful sweet red or yellow bell pepper
1 grated carrot
Small handful cilantro leaves

COOKING

1. Bring cider (or cider & water) to boil.  Add quinoa & salt; simmer until curlicues appear & quinoa is tender but still has a little crunch.
2. Toss in a bowl to fluff it up, & cool.

PREPARATION

1. Add balsamic vinegar to cooled quinoa.
2. Add rest of ingredients & toss.

S E R V E

Serve with sliced avocado or on a bed of lettuce.  Good alongside soup.  Accompany with whole wheat crackers.

W O R K P L A C E  L U N C H

I purposely made 2 servings so you could take one to work for lunch!  Amaze your coworkers with this under-appreciated, protein-rich  whole grain.