RECIPE #4820 - MEDITTERANEAN QUINOA SALAD, Friday, May 4, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

HOLLY HEATH / PERSONAL CHEF / AT YOUR SERVICE

Serving Size  : 4    

 1                cup  quinoa -- rinsed and drained

 1 3/4            cups  chicken broth -- Pacific brand

 1/4              cup olive oil

 1/2              teaspoon salt

 1/4              teaspoon cayenne pepper

 1/4              cup fresh lemon juice

 1                tablespoon lemon zest

 3                cloves garlic -- minced

 2                cups grape tomatoes -- sliced into halves

 1                each English cucumber -- chopped

 1                cup fresh parsley -- chopped

 1                cup  feta cheese -- crumbled

 1/3              cup kalamata olives -- chopped (optional)

 DIRECTIONS:

 Rinse or soak quinoa per package label.

 Bring chicken broth to a boil in a saucepan and add quinoa with a pinch of salt.  Stir, reduce heat to low, cover and simmer for 15 minutes. Remove saucepan from heat and let sit for 10 minutes. Remove lid and allow quinoa to cool to room temperature and fluff with a fork.

 Strain the sliced cherry tomatoes and chopped cucumber to remove excess moisture. (blot with a paper towel if needed)  Add tomatoes, cucumbers, parsley and olives to a large bowl.  Add in cooled quinoa and toss.

 In a separate bowl, whisk together lemon juice with olive oil, lemon zest, minced garlic, salt and cayenne pepper.

 Add lemon juice mixture to quinoa and feta cheese then toss well.

 Salad is best made at least four hours in advance. Serve chilled.

                     Gluten Free Chocolate Chip Cookies

 Recipe By     : Holly Heath

Serving Size  : 3 1/2 dozen

 2 1/4       cups gluten free flour mix

 1             teaspoons baking powder

 1             teaspoons baking soda

 1/2          teaspoon salt

 1/4          teaspoon xanthan gum

 3/4          cup salted butter -- softened

 3/4          cup brown sugar, packed

 1/2          cup white sugar

 2             each egg

 2             teaspoons vanilla

 1 1/2      cups mini-chocolate chips

 3/4         cup pecans -- chopped

Preheat oven to 375*. 

 In a medium bowl, sift together flour mix, baking powder, baking soda, salt and xanthan gum.

 With a hand mixer on medium spread, cream together butter with brown and white sugar until creamy.  Add in eggs and vanilla and beat until well mixed.

 Reduce mixer to a slow speed and add in flour mixture gradually, until well mixed.  Stir in chocolate chips and pecans.

 Drop dough by rounded tablespoons, 2 inches apart, onto an ungreased cookie sheet.

 Bake cookies between 9 and 11 minutes or until golden brown. (do not overcook)  Let cookies stand on baking sheet for 2 minutes, then remove and cool on a cooling rack.