The Secret Has Been Revealed: Quinoa

This little superfood has been popping up everywhere and with good cause. Quinoa is the only meat-free complete protein and that means that it contains all 9 amino acids! It is high in fiber, magnesium, iron, and calcium, can reduce the risk of heart disease, diabetes, protect against osteoporosis, and even help control cholesterol. Also, it's gluten-free for those of you with allergies, it's extremely easy to digest, and it's low in fat for those of you looking for healthier grains.

Can you believe it?!

It has actually become a huge phenomenon and if you look closely you can find that it is incorporated in pastas, cookies, chocolate, pie crusts, and even vodka! Quinoa, or "keen-wah" (if you were having trouble like me), is actually a seed and not a grain like most people assume. However, it is known as a grain because the cooking process is pretty much the same.

Quinoa is a small, brilliant looking bead, with a mild, earthy flavor. This "pseudo-cereal" has a fluffy texture similar to couscous. There are over 1,800 varieties but only 3 are found in stores: white, red, and black. Quinoa is extremely versatile and can be made into anything from side dishes to main courses to desserts.

So how do you make quinoa?

1. Measure and place in a fine mesh strainer. Note: 1 cup of dried quinoa makes about 3 cups cooked.
2. Rinse well in cool water to remove the natural coating, which has a tendency to make the tiny seeds taste bitter or soapy, then drain. Note: most store-bought boxes are pre-washed, but if you have the time it doesn't hurt to give the little guys and second rinse.
3. Place in a small saucepan with liquid. "Liquid" can mean water or some kind of stock (chicken, veggie, fish, etc). I tend to go for stock just because it adds extra flavor. The ratio here is 2:1, or 2 cups liquid and 1 cup quinoa. Bring liquid to a boil and cover, turning the heat down to low. Simmer until all liquid has been absorbed, or about 15 minutes. For a visual reference: you should be able to see a tiny tail (the "germ") separating around the seed. Remove from heat and let stand for about 5 minutes and then fluff with a fork as you would couscous.

How do I store quinoa?

Quinoa stores best in an airtight container in a cool, dry place. This amazing superfood will stay fresh uncooked for 6 months, cooked in the fridge for up to 5 days, and frozen for up to 3 months.

How do I use quinoa?

1. Try plain for a healthy and pure protein boost.
2. Use as an alternative to other regularly used grains, such as pasta or rice.
3. Stuff into or mix with veggies--pretty much any and all veggies will pair well.
4. Toss into a salad to make your meal more filling and get some extra protein without adding meat, which can add extra fat or cholesterol.
5. Have it for breakfast. Its high protein content and quick cook time make it great for starting off your day. Try it with maple syrup and vanilla soy milk or with a fried egg on top.

The combinations are endless as you can see, so experiment with flavors and ingredients! Quinoa should now easily become your new favorite, made-in-a-jiffy, whole grain, which might bode well now that school is back in session!

FYI: 1 cup of quinoa is 155 calories, 30g of carbohydrates, 3g of fat and fiber, and 5.5 grams of protein.

Quinoa Salad	Quinoa Mushroom Risotto	Quinoa with Mushrooms and Pasta
Basil and Parsley Quinoa	Cheesy Mexican-Style Stuffed Bell Peppers	Sweet Cinnamon Quinoa

Leaving the Labor out of Labor Day

Labor day unofficially marks the end of summer, so profit from these last few days of sun, free time, and savory BBQ moments. Here are a few things that will keep the labor out of your holiday and allow you the enjoyment you deserve!

• School is just around the corner, so keep your money in your pockets and don't buy a bunch of decorations. It's just not necessary! Show some pizazz with colorful desserts, such as stuffed strawberries or liven up ice cubes by dropping in some brightly colored fruit.
• If you can prepare it in advance, why not? Potato salad is a must at all backyard dinning events and it actually tastes better if you let it sit (in the fridge) for at least 30 minutes before serving. So, the night before your party boil your potatoes, chop your veggies, toss together, and let chill overnight in the fridge.
• It's hot, so it's a good thing you can whip up ice cream sodas and floats in a jiffy. Just remember to not fill your glass too high with soda or you'll have quite a mess on your hands!
• And what is the most important part of any backyard cookout? Why the grill of course! On the morning of your lovely holiday sling your chosen pieces of meat, seafood, or veggies (with your favorite marinade or rub, of course) into a large ziplock bag and let marinate for 6 hours. This way you won't lose any precious time when your guests arrive.
• Lastly, don't forget to relax, laugh, and enjoy some delicious bits and time with friends and family!

Stuffed Strawberries	Patriotic Fruit Spritzer	Patriotic Flag Cake
Baked Potato Salad	Yellow and Green Potato Salad	Dijon Potato Salad
Lemonade Float	Classic Root Beer Float	Blackberry Ice Cream Soda
Teriyaki Salmon	Teriyaki Chicken Kebabs	Java Marinade
Kansas City Rib Rub	Memphis Rib Rub	Carolina Pulled Pork Rub

Meals for the Week

Our main concept at FunnySpoon is that if you go with easy recipes that take advantage of shortcut products you can buy at the grocery store, you can get a healthy, tasty dinner on the table on a busy weeknight. We're big fans of variety and like the fact that we can come home from work and have dinner ready in about 30 minutes, sometimes even less.

However, there's a way to shave even more time off if you're willing to sacrifice a little variety. Say you've got a busy week where you've got something going on every night and you can't bear the thought of drive-thru every night but you don't know how else you'll get a meal on the table. Then try one of these easy dishes! Make it on Sunday (but don't eat it!) and save it for Monday, Tuesday, and Wednesday night dinner. Not only do these recipes keep well for a few days, they actually taste better as all the flavors have had a chance to combine.

So try one of the recipes below (double or even triple it depending on the size of your family) and see how much time it saves! You can throw in a quick side salad (bagged lettuce + favorite dressing = super easy side!) and call it a night!

FunnySpoon's Turkey Chili
Johnny (aka Poor Man's Lasagna)	Chicken Picante	Eggplant Parmesan
Bacon Ranch Pasta Salad	Brunswick Stew	Chicken Tetrazzini

You Call That A Salad?

Seems like these days people play fast and loose with the term "salad". Traditionally we tend to think of a salad as a green, leafy dish topped with different things and served before the main dish in a meal. But technically a salad can have a wide variety of base ingredients (vegetable, legume, pasta, eggs, grains, meat/seafood, fruit), can be hot or cold, and can be served at any point in the meal. So basically, as long as it's a mix of ingredients, you can probably get away with calling it a salad.

So in the spirit of all-inclusion and variety, here are some of our more unique salads:

Feta and Cucumber Saute
Pea and Cheese Salad	Russian Beet Salad	Tomato Salad
Warm Spring Potato Salad	Watermelon Feta Salad	Lime Jello Salad

Would you argue that these are even salads? What are you favorite off-the-wall salads? Share in the comments!

Lovely Little Lentils

Lentils are probably one of the most forgotten veggies. The funny thing is that they are one of the healthiest things you can eat. Seriously, lentils have tons of protein, amino acids, fiber, and vitamin B with almost no fat! This is especially great for vegetarians or for people, like me, who want some extra protein and don't always feel like eating something heavy (like meat can sometimes feel).

There are three varieties of lentils: brown, red, and green. They require no pre-soaking, like some other legumes. This means that they are quick to cook and are paired nicely with rice or in soups or even salads. The only thing to remember is to season them well--bland is never good. It's as simple as that!

So check out our three favorite (and super easy) lentil recipes and start enjoying this easy legume today!

Lentil Soup
Marc's Cheater Lentil Soup	Spiced Lentils and Scallops

Brunch Fit For a Royal

Here's a grand idea: If you have the luxury of a free morning on Friday, April 29, why not gather the girls for brunch and watch the Royal Wedding from this side of the pond? It starts at 5 am ET (yikes!) but televised highlights of the event will run all day. Serve up our classy Artichoke Quiche, Scrumptious Strawberry Salad, and swanky Brunch Mimosas to enjoy a royally decadent brunch!

Artichoke Quiche
Scrumptious Strawberry Salad	Brunch Mimosas

For more ideas, check out all our easy brunch recipes!

Fancy Comfort Food: Lasagna

I think we can all pull out a few fond memories of family meals with lasagna serving as the center piece. Its caramelized edges, its bubbling cheesy top, its mouth-watering goodness ... it's for all those reasons I consider lasagna to be fancy comfort food.

But aside from the obvious fact that it's incredibly yummy, I think one of the biggest appeals of the dish is that its super simple to make and the ingredients are totally basic.

Naturally, the majority of people choose to prepare lasagna the traditional way: flat pasta, cheese, meat, and tomato sauce, but you can be as creative and innovative as you want to be, like with our Mexican Lasagna or Spinach Chavrie Lasagna. Also, for you veggie lovers out there, you can always turn this into a vegetarian dish. It doesn't take anything away from all the tasty goodness of traditional lasagna!

Portabella Lasagna
Cheesy Vegetable Lasagna	Spinach Chavrie Lasagna	Zucchini Bake
Mexican Lasagna	Lasagna Carbonara	Almost Lasagna

Quick Tips:

• If you are totally pressed for time, adding water to your sauce helps cook the pasta during baking and cuts about 15 minutes off your prep time.
• Lasagna can be refrigerated (unbaked) for up to two days before baking and frozen for up to one month. Just remember to seal everything properly, so it's air-tight and it will taste just as good as if you just whipped it up!