When I think of Peggy's cooking, the last thing I think about is a crock pot. She probably dies a little inside every time this blog has a slow cooker recipe on it. But lets get real, in today's busy fast paced life, sometimes you only get 20 minutes in your day to throw a meal together, and it most likely isn't near meal time. So a crock pot can be a life saver for busy moms. Just tell the foodie inside of you to look the other way. This recipe will certainly not go down in our blog history for most beautiful, but it is definitely delicious. And coming together in less than 5 minutes of prep? How can you say no to that? 

Ingredients: 
2 frozen chicken breasts
2 cups salsa
2 cups chicken broth 
8 ounces quinoa 
1 can black beans, rinsed and drained
2 ears corn, trimmed
1 cup cheese, shredded 
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 avacado, diced
2 tsp cilantro, minced
1 lime

Directions: Place your chicken breasts in the slow cooker, add your salsa, broth, quinoa, beans, corn, cheese, salt, and pepper. Cook on high for 4 hours. Pull apart your chicken into bite sized pieces. Mix in the juice of 1 lime. Top with avacado and cilantro. 

This dish is super simple, so fast, and extremely flavorful. 
Enjoy!

There are few things in life that I feel better about eating than Costco's quinoa salad. Its healthy, full of flavor, with a delicious good for you crunch. In case you don't have a Costco near you, or GASP! don't have a membership, never fear. We have come up with our own recipe for this delicious quinoa goodness. 

2 cups red and white quinoa (mixed)
1/3 cup tablespoon olive oil
6 tablespoons rice wine vinegar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup red bell pepper, diced
1/2 cup roma tomatoes, diced
1/2 cup cucumbers, diced
1 cup cooked mung bean
2 tablespoons fresh cilantro, minced
2 tablespoons fresh kale, minced
salt and pepper

Rinse and boil your quinoa in 6 cups water with a spinkling of salt. Simmer on reduced heat for about 15 minutes until tender. Remove from heat and toss with olive oil. Add vinegar and lemon juice & zest. Mix in vegetables, beans, and herbs. Season to taste. Serve immediatley. 

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I will admit, I'm having a love affair with quinoa. I just want it all the time. I want it in every salad I eat. It just adds such an easy healthful protein punch to my meals. And its so kid friendly and budget friendly as well. What's not to love? This particular salad packs a delightful crunch. It is super simple to assemble and no one will bad sad about it. 

Ingredients: 
2 cups watercress
4 radishes, diced
8 ounces green beens
1/2 cup pistachios, chopped
1 large head raw broccoli, chopped
2 cups quinoa, cooked
1/3 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Roast your pistachios at 350 degrees for about 8 minutes. Cook quinoa as directed. Blanch your green beans and put them in the fridge to cool. Emulsify your olive oil, vinegar, mustard, salt and pepper into a dressing. Mix your watercress, radishes, beans, nuts, and broccoli together. Cover with dressing and serve immediately. 

Enjoy!

If you are a lemon lover, you will love this lemony dish. Sounds obvious, right? I also love shrimp when its paired with white wine and lemon. They go together like peanut butter and jelly. When served over quinoa, you have yourself a zesty meal full of protein and low in fat. Gotta love that, right? 

Ingredients: 

For the Quinoa: 
1 cup dry quinoa
2 tablespoons butter
1/2 teaspoon sea salt
1/2 lemon, juiced & zested
1/2 cup white wine
1 cup water
Pepper to taste

For the Shrimp and Sauce:
16 ounces shrimp
1 cup white wine
1 tsp dried parsley
1/2 tsp dried lavender
1 garlic clove, minced
1/2 onion, diced
1/4 cup sundried tomatoes, chopped
3 tablespoons butter

In a large saucepan add your butter to medium heat. Add your quinoa and stir for a minute. Add your salt, lemon juice, wine, pepper, and water. Bring to boil and then cover and reduce heat to a simmer for about 15 minutes then set aside. 

Melt your butter over medium heat in a skillet. Add your onion, parsley, lavender, and tomatoes, season with salt and pepper. Cook until soft and translucent. Add your garlic and cook for an additional minute. Now turn your heat up to medium high and add your wine. Bring to a simmer and let reduce slightly. Add your shrimp and let everything simmer together until shrimp is pink and cooked through. Salt and pepper to taste. 

Now fluff your quinoa and add your lemon zest to it. Serve your shrimp and the sauce over the quinoa immediately. 

Enjoy!