Southwest Quinoa Salad

Needs some tweaking but I want to remember the basics

2 cups pre-cooked quinoa (chilled)
1/2 cup corn kernals
1/2 cup diced tomatoes
1/2 roasted red pepper, diced (broiled until skin burnt, then cooled in closed tupperware and then skin removed)
1/2 cup pinto beans (need to try different bean-didnt really like)
1/4 cup diced onion (one large onion slice, diced)
   
Mix with following blended dressing
  2 T lime juice
  2 T EVOO
  2 T red vinegar
  2 garlic cloves, pressed
  1/4 tsp cumin
  pinch chilli powder
  pinch cayenne pepper

Lemon Chicken

Ingredients

• 4 chicken breasts cut into bite size pieces
• 3 T flour
• olive oil
• 1/4 cup minced onion
• 2 cloves garlic; minced
• 1/4 cup white wine/sherry
• juice of 2 lemons
• rind of 2 lemons
• 1 t rosemary
• 2 t thyme
• 2 T butter
• 1 t salt
• 1 t black pepper
• 1 t sugar

Sprinkle chicken pieces with salt & pepper and then cover with flour. Shake off excess flour and then saute in hot pan with 2 T olive oil until golden brown. Take chicken out of pan and put into a large casserole dish until sauce is ready.

Add 1 T olive oil to pan and lower temp to med/low. Add onion and garlic and saute until golden and soft. Deglaze pan with 1/4 cup white wine/sherry. Add butter, lemon juice, rind, salt, pepper, rosemary, thyme and sugar. Simmer for a few minutes and then add to chicken in casserole. Toss to cover chicken in sauce. Can eat immediately or keep warm in 300 degree oven.