Here’s a quick, easy recipe to make for the end of summer.
1 Red, Yellow and Green Pepper cut up
1 can Black Beans (Rinsed and Drained)
1 can Yellow Corn, drained
1 can Diced Tomatoes
1 Onion – chopped
½ cup sugar
½ cup Apple Cider Vinegar
½ cup Oil
Mix altogether and marinate OVERNIGHT. Drain off some of the liquid and serve with tortilla chips
You can easily double this recipe for a very big crowd.
To celebrate all those who mother and nurture us, enjoy this recipe. Covance Site Communications tried it out and voted it a “keeper.”
Cheesy Greek-Style Baked Quinoa
2 ½ cups cooked quinoa (prepare quinoa with chicken broth instead of water for more flavor)
1 ¼ cups fat-free feta cheese
½ cup reduced fat shredded mozzarella or cheddar cheese
1 cup marinated artichoke hearts (in oil)
1 cup chopped fresh spinach
1 cup diced cherry tomatoes
½ cup skim milk
1 tsp crushed or minced garlic
1 tsp lemon juice
1 tsp parsley
1 tsp onion powder
½ tsp (approx.) sea salt and coarse black pepper
Prepare the quinoa as directed. While quinoa cooks, dice the cherry tomatoes and chop the spinach leaves, then set aside. Next, in a food processor or blender, combine 1 cup feta, skim milk, garlic, lemon juice and parsley, blending until smooth.
When ready, add artichoke hearts, cherry tomatoes and spinach into quinoa, plus 1 tbsp oil from the artichokes, stirring well. Pour over feta sauce, then season with onion powder and salt and pepper, combining thoroughly.
Transfer mixture to an oven-safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400 F° for 15 minutes until top has melted. Serve immediately.