Picnic Quinoa Salad

prep: 20 minutes
cook: 15 minutes

you’ll need…
1 cup quinoa
2 cups water
2 cloves garlic, finely chopped or pushed through a garlic press
3 tablespoons apple cider vinegar (or any vinegar except balsamic)
5 tablespoons olive oil
½ teaspoon salt
1 15-ounce can pinto beans, drained and rinsed
½ cup chopped bell pepper
½ cup chopped cilantro
2 green onions, chopped

let’s get to it…
Place quinoa and water in a medium saucepan and bring to a boil. Cover, reduce heat to simmer and cook until the water is absorbed, about 15 minutes. Spread cooked quinoa on a baking sheet and refrigerate for 15 minutes until cool.
Whisk the garlic, vinegar, olive oil and salt together in a large bowl until well blended.
Add the beans, bell pepper, cilantro and green onions to the bowl and gently stir with a rubber spatula, being careful not to break the beans. Add the quinoa to the mixture, continuing to stir gently. Season with salt and pepper to taste.
Refrigerate until ready to serve.

The Best Brownies
prep: 20 minutes
cook: 25 minutes
serves: depends on how many swarm the kitchen when they smell the Brownies baking

you’ll need…
6 oz. good quality bittersweet chocolate
1 stick butter
¼ tsp. salt
¼ tsp. baking powder
1 cup all-purpose flour
3 eggs
1 cup sugar
2 tsp. vanilla

let’s get to it…

Preheat the oven to 375°F. Line an 8 or 9-inch square pan with foil; butter and lightly sprinkle with flour. An 8 or 9-inch disposable aluminum pan also works well; butter and lightly sprinkle with flour.
Melt the chocolate and butter over low heat in a small, heavy bottom pan, stirring often; remove from heat and set aside.
Mix the salt, baking powder and flour in a medium bowl and set aside.
Beat the eggs, sugar and vanilla until light and airy in a separate bowl (an electric stand or hand mixer comes in handy), about 10 minutes.
Stir in the melted chocolate; gently fold in the flour mixture until just blended.
Pour batter into greased pan and distribute evenly.
Bake for 25 minutes; the center will be moist but not wet. Let cool an hour before serving (if possible).

9 servings
Nutrients per serving: Calories 267, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 89 mg, Sodium 102 mg, Carbohydrates 27 g, Fiber 1 g, Protein 4 g

12 servings
Nutrients per serving: Calories 200, Total Fat 12 g, Saturated Fat 7.5 g, Cholesterol 67 mg, Sodium 77 mg, Carbohydrates 20 g, Fiber 1 g, Protein 3 g

cooking know how…
Cooking with chocolate can be intimidating… but it doesn’t have to be. Here are a few tips:
• Use small pieces about the same size when melting chocolate… it will go faster!
• Keep water AWAY from the chocolate… it will seize (which means it will get hard and be difficult to work with). If this happens, add a little vegetable oil and stir until it becomes loose again.
• If you don’t have a double boiler to heat the chocolate, just remember to heat the chocolate slowly on low heat… and stir it often!