Recipes

By Cynthia Lair

1 cup quinoa

pinch sea salt

1 3/4 cups water

Rinse quinoa well with water and drain. Place rinsed quinoa, salt, and water in a 2-quart pan. Bring to a boil, reduce heat to very low, cover, and let simmer 15–20 minutes, until all the water is absorbed. Fluff with a fork before serving.

Preparation time: 20-25 minutes
Makes 2 1/2-3 cups

4 boneless skinless chicken breast halves, cut into thin strips (veggie alternative: tofu strips)

1/4 cup chopped onion

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

3/4 cup milk

1 cup sour cream

1 teaspoon ground nutmeg

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups shredded mozzarella cheese

8 (8 inch) flour tortillas

1 teaspoon minced fresh parsley

Coat a large skillet with nonstick cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F for 30 minutes. Uncover and sprinkle with cheese; return to the oven for 15 minutes or until cheese is melted and bubbly. Garnish with parsley.