Quinoa Salad

Ingredients

2 cups quinoa
4 cups water
1 tablespoon better than bullion (chicken or beef)
1 Orange or lemon
(Pair the lemon with the beef bullion and the chicken bullion with the orange)
3 bell peppers
2 cucumbers
1/2 packet mushrooms - if we have them in the house
Shredded Carrots
Fresco Queso
1/2 packet sliced ham
Creamy Italian Dressing
Garlic Salt
Salt
Pepper

Directions

Prepare the quinoa - Rinse it off using a sieve, then toast the rinsed off quinoa in an un-greased pan

Add the quinoa, water, citrus, and bullion into a rice maker. You want to do this at least an hour before you want to start getting dinner prepared.

Chop the veggies being used, peeling if you have to.

Chop the cheese and ham

Mix everything in a large bowl. Use a bowl bigger than you think you need so you can mix without risking spilling

Pour dressing over the top and add spices. Continue to add spices and dressing until you like the taste. You might have to use a spice I did not list, depending on how the salad tastes.

Quinoa-Crusted Chicken

3/4 c. cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray

Position rack in the center of the oven; preheat to 300 F.  Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes.  Let cool, then transfer to a bowl, breaking up any clumps.  Discard the parchment; reserve the baking sheet.

Increase the oven to 425 F.  In a large bowl, combine the chicken, mustard, and thyme; season with pepper.  Mix with a rubber spatula to coat.  Place a rack on the reserved baking sheet.  Dip the chicken in the quinoa, coating well on both sides, then place on the rack.

Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes.  Sprinkle with thyme.