try something different

Are you in a bit of a food rut? Bored with what is greeting you on the plate every night at supper? You may look at recipes that highlight exotic ingredients and get nervous about how it will turn out or if your family will like it. If the thought of going out on a limb and trying something different scares you, then just try changing up one of your ingredients in a favorite recipe. I have seen many recipes with quinoa but had never tried it. It's not even that easy to find in the grocery store. But I found a package in the natural food section of my grocery store and brought it home (paid for it first of course). I have had fun substituting this ancient grain (it is actually a seed, gluten free and contains a complete protein) in some tried and true recipes. I've swapped it for bulgur in my taboulli recipe and substituted it for wheat berries in this yummy bean salad. Another thing I just tried last night, somen noodles. I love Japanese food but have shied away from making it at home. So, instead of serving my stirfry with rice last night, I stirred in cooked somen noodles. It was delicious. The boys even ate the leftover somen noodles (minus the stir fry) with tomato sauce for lunch today. So, pick up something new when you're at the grocery store. Better yet, if you are feeling really adventurous, check out a local ethnic store. My boys are very entertained at our Chinese supermarket. Lots of fresh fish to check out.

Bean and Quinoa Salad with Coriander Chili Dressing - adapted from Canadian Living
If you want, double the amount of quinoa and increase the amount of dressing

1/2 cup quinoa
1 can black beans, drained and rinsed
1 cup halved cherry or grape tomatoes
1 each sweet red and yellow pepper, diced (I didn't have yellow, so used two red)
2 green onions, thinly sliced
1 avocado, peeled and cubed
1/2 cup crumbled feta cheese

Coriander Chili Dressing
2 tbsp chopped fresh coriander (cilantro)
4 tbsp extra virgin olive oil
2 tbsp cider vinegar
1 small clove garlic, minced
1 tsp minced hot pepper (I used jalapeno)
pinch salt and pepper

Cook quinoa according to package directions. Once cooled slightly, but still warm, add black beans, tomatoes, red and yellow peppers, onions, avocado and feta cheese.

Coriander Chili Dressing: In small bowl, whisk together coriander, olive oil vinegar, garlic, hot pepper, salt and pepper. Pour over salad while still warm. Toss to coat. Cool before serving.