Citrus-Pomegranate Quinoa Salad

Recipe by Our Best Bites

Ingredients:

1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper

Dressing:1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic

Instructions:

Whisk together dressing ingredients and set aside.

Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve. Before serving, add diced avocado and eat immediately. Makes 6-8 main dish servings and 10-12 side dish servings.

All credit given to Our Best Bites  food website. Very delicious dish, its a good one to try. 

Pistachio- Crusted Chicken/with Garden Spinach and Spicy Carrots

Prep: 1-1/4 Hours  Bake: 35 MIN Yield: 4 servings
Chicken:
1 large sweet red pepper      1/4 tsp. pepper
1-1/4 cups pistachios            1 shallot, chopped
3/4 cup panko (Japanese)     1-1/2 tsp. olive oil
bread crumbs.
1 cup buttermilk                    2 garlic cloves, minced
4 boneless skinless chicken   1/2 cup reduced-sodium chicken broth
halves (6 oz. each)
1/2 cup crumbled goat           1/4 cup minced fresh basil
cheese
2 Tbsp. butter, melted            1/4 tsp. salt

Salad:
1 Tbsp. balsamic vinegar
1 tsp. olive oil
3 cups fresh baby spinach
1/2 cup minced fresh basil

Broil pepper 4 in. from heat until blistered. Rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Place in a small bowl; cover and let stand 20 minutes. Process pistachios in a food processor until ground. Transfer to a shallow bowl; add bread crumbs. Place buttermilk in another bowl.
Flatten chicken to 1/4-in. thickness; dip in buttermilk, then coat with pistachio mixture. Place on a work surface; top with goat cheese and basil. Fold chicken in half; secure with toothpicks if necessary.
Place in a greased 11-in. x 7in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350 for 35-40 min. or until a meat thermometer reads 170 degrees. Discard Toothpicks.
Discard charred skin from pepper; discard seeds and membranes. Place pepper in a food processor. In a small skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add broth; heat through. Add mixture to the food processor; process until blended.
Whisk vinegar and oil. Add spinach and basil; toss to coat. Divide salad among four plates; top with chicken and pepper sauce.

Spicy Cooked Carrots 
1 lb. carrots                       3 Tbsp. olive oil
1 garlic clove, minced       2 Tbsp. chopped parsley
Salt                                    1/3 cup crumbled or thinly sliced Feta Cheese
2 tsp. hot paprika               1 Tbsp. red wine vinegar
12 pitted and diced black or kalamati olives

Boil carrots in salted water until tender (not soft); drain and rinse with cold water. Slice or dice into small pieces. Smash the garlic with 1/4 teaspoon salt. Add paprika, vinegar, and whisk in the oil. Toss carrots with vinaigrette, parsley, cheese, and olives. Taste for salt.