Quinoa and Avacado Salad

Just when you think you live in an educated urban area you are forced with the reality.
I saw a recipe for Quinoa and Avacado Salad in a foodie magazine and was inspired. SALAD! I CAN DO SALAD!
An hour later I was still doing salad. Part of the problem was sending my husband to the store for ingredients. He got raw shelled Lima beans instead of frozen edemame. The other was that no one knew what Quinoa was.
I knew I could get it at Whole Foods, but didn't want to take the easy route. I called Giant, who repeatedly asked if I was calling about kiwis. Finally I called the Latin market down the street and got the instant "Of course we do!" response to my Quinoa query.

How to make Quinoa
one cup to one cup ratio of grain to water. Let soak for 15+ min. Drain in cheesecloth and refill with new water. Bring to boil then reduce to simmer in covered pot for 15 min.

Meanwhile in a bowl mix one cup lemon juice
one tablespoon cumin
one tablespoon red pepper flakes
Handful of radishes finely sliced
1/3 cup olive oil
toss in handful of edemame per person

When grain is done let cool and add to mixture
Add in one sliced avocado per person

Farmer's Soup

I have always been impressed with those who can make soup from scratch. Little did I know that if you aren't making the stock yourself, its really not that hard!
Here is my new fast and favorite way to stay warm this winter and clean out my fridge.

FARMER'S SOUP
1 box of chicken stock
1 package of Italian sausage
1/2 bag of frozen corn (out aside)
6 large carrots
2 green peppers
3 garlic cloves
(hell feel free to add any other stuff you have sitting around your vegetable crisper)

Cut and brown sausage
Cut up carrots and peppers
Bring stock, carrots, peppers, garlic and meat to a boil
Set to simmer in covered pot for 90 min.
10 min before serving add frozen corn and warm

Presto! You look like a hero with this colorful yummy soup.
Good frozen for a week