Quinoa...Packed with Protein!... :)~

Quinoa with Portabello and Sundried Tomato

1c dry quinoa....follow cooking directions on box. Cool and set aside
2-3 portabello mushroom caps cleaned and sliced
1 lg. onion medium dice
1tsp minced garlic
1/4c sundried tomatoes julianne sliced
1/2c shredded parmesan cheese
5 fresh basil leaves
A PINCH of cayenne pepper

Get your sautee pan hot and add 1 Tablespoon xvoo. Carefully add the onions first. Stirring now and then...Let them start to get a bit brown, and then turn the heat to medium. Add the mushrooms cayenne, and garlic and sautee for another 15 min. When veggies are tender remove frome heat. Add the remaining ingredients and toss with the quinoa....I like this one hot or cold!


Veggie Chili Cornbread Bake

2 TB xvoo
1 med onion diced
1 red pepper diced
1 zucchini diced
1tsp garlic minced
2c frozen corn thawed
1c black beans drained and rinsed
1c garbanzo beans drained and rinsed
2cans diced or crushed tomato
2boxes Jiffy cornbread mix

In a large pot sautee the onion, red pepper, zucchini, and garlic until tender. Add the beans, corn, and tomato. Simmer 20 min. Transfer to greased baking dish.
Prepare cornbread according to box directions and pour over chili. Bake at 350 for about 25-30 min. or until the cornbread is cooked through.