Southwest Quinoa

2 cups dry Quinoa
2 1/2 cups cooked Black Beans
1 cup frozen Corn
1 White Onion, chopped
1/2 cup Roasted Red Pepper, chopped
1 can Vegetable Broth
2 Tbsp Olive Oil
2 Tbsp minced Garlic
2 Tbsp Mrs. Dash Southwest Chipotle Seasoning
1 Tbsp Seasoned Salt
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Black Pepper

To prepare the Quinoa, first you should measure out the two cups of dry Quinoa and place into a sieve. If you do not have one, this becomes a little more difficult, as the grains as small enough to slip though most household strainers/colanders. If you have a sieve, just rinse for about a minute being sure to rinse all the Quinoa. If you don't have a sieve, place the Quinoa in a pan (probably the one you will use to cook them in) and fill with water. Using your hand stir up the Quinoa as to get all the dust and dirt off. Carefully pour off most of water being sure to not lose too much Quinoa, you will probably need to leave some water in the bottom of the pan. Which ever way you do it, your Quinoa should now be in a pan to cook. Add 4 cups of water, cover, and put on medium heat for 20 minutes, or until most of water is absorbed.

While the Quinoa is cooking, put your oil along with the onion and roasted red pepper in a saute pan, I actually used a wok, because of the amount I was cooking, so if you have one use that, if not a large skillet will suffice. Saute, on high heat, until the onions begin to become transparent. Turn down to medium heat. Add the minced garlic and toss. Add the can of the vegetable broth to this mixture. Add the black beans and the corn. By this time the Quinoa should be done cooking, if not wait until it is to continue. Rinse the Quinoa in a colander/strainer/sieve. The grains should be large enough to keep from falling through the holes, but try to choose one based on the size of the holes. Add the rinsed Quinoa to the wok/skillet. Add in the seasoning and heat through. Serve warm.

Baked Vegetable Medley

5 Medium Potatoes
1 Large (or 3 small/medium) Yellow Squash
1 White Onion
1 Red Pepper
1 Green Pepper
A bunch of cherry Tomatoes
2 Tbsp Mrs. Dash Southwest Chipotle Seasoning
2 Tbsp Mrs. Dash Lemon and Pepper Seasoning
2 Tbsp Seasoned Salt
1 tsp Black Pepper
1/4 cup Olive Oil or Canola Oil (I ran out of Olive Oil and had to combine with Canola Oil)

Preheat oven to 450 degrees F.

Wash and cut all the veggies into bite size pieces. Each piece should be no bigger than a quarter. Slice the cherry tomatoes (from my garden, just as a side note) in half. You can use as many or as few as you like here, we used a few, because one roommate doesn't enjoy their flavor. Place all the cut veggies into a bowl and pour on the oil and seasoning. Pour onto cookie sheet, or two like I did to hurry the cooking.

Bake at 450 degrees for about 20-30 minutes depending on how well done you like your veggies. I enjoy mine a little on the undone side, so I only did mine for about 20 minutes. Eat immediately.