Cranberry Quinoa Salad Recipe
Recipe by:  http://jenn-lee.blogspot.com/

Water

Uncooked Quinoa (rinsed well in hot water)
1/2 cup cranberries
1/2 cup chopped cucumber (the original recipe called for celery.)
1/2 cup shredded carrot
1/4cup green onions chopped
1/4 cup slivered almonds, toasted



DRESSING:
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan, bring to boil a few cups of water.

(ok,..so I hate measuring and remembering how much Quinoa to water so I boil it after rinsing like pasta. Then drain it in a fine mesh strainer really well. )
After its boiling, add your Quinoa and boil about 15 min. Drain with the fine mesh strainer.

Let stand for about 5 minutes and fluff with a fork.

In a serving bowl, combine the Quinoa, cranberries, cucumber,carrot,green onions and almonds.

In a bowl (or jar to mix by shaking) combine the dressing ingredients; mix or shake.

Pour over salad and toss to coat. Serve at room temperature or chilled.



ENJOY!!!

Non-Traditional Stuffed Bell Peppers

(Image off google images)

(I never think to photograph the meals I'm making...my hands are always covered with food so I never want to bring my camera into the kitchen)

I think most of us have tried a stuffed bell pepper...the traditional ones that are filled with tomato sauce and rice. I grew up with them and though I didn't mind them, I never thought that they were scrumptious.

But this year our garden produced more bell peppers than I knew what to do with, so I started playing around trying to find something more dazzling. I looked through a hundred recipes and took some ingredients from some and threw in my own...and made my own dish.

After trying it out successfully on a few crowds, I've decided it was p&p post worthy. Let me know what you think?

STUFFED BELL PEPPERS

6 large bell peppers (I used green)

1 tsp-1 Tbsp olive oil

1 lb ground turkey

1 yellow onion chopped

2-3 Anaheim peppers (or other ones you like that are spicy)

1/2 cup or so white wine

1-2 Tbsp or so Season Salt

2 tsp or so ground Black pepper

2-3 Tbsp Parsley

1/2-1 tsp Cayenne Pepper (use less if you don't want the kick)

2-3 carrots grated (with a cheese grater)

6-8 oz medium cheddar cheese--grated

chicken/beef flavored rice

Preheat Oven to 350 degrees

Start Rice on stove

Remove stems and seeds from the bell peppers and place in a large pot of boiling water to boil for 10 minutes.

Meanwhile, place oil, ground turkey, white wine, and chopped onions in a pan and cook until onions are clear and turkey is cooked through. Add Season Salt, pepper, parsley, cayenne pepper, and grated carrots and simmer--adding a little more white wine or water.

Remove bell peppers from water and place upside down so all the hot water pours out. Wait until cooled enough to be able to hold.

Fill each bell pepper 1/3 way full of meat mixture, cover with a dallop of cheese, cover with meat mixture, cover with cheese, meat mixture, cheese....

Place cooked rice in bottom of large baking dish and place each filled bell peppers on rice. Bake for 20-30 minutes and serve hot.

Super easy. Super delicious.

Kind of spicy....so watch out. :)