Black Bean and Tomato Quinoa

1 cup quinoa, dry
1 can black beans rinsed and drained (I sometimes used pre-seasoned beans)
1 small box sweet cherry tomatoes, diced in half
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh flat leaf parsley, chopped (I leave out the parsley and use more cilantro)
1 lemon
1 lime
extra virgin olive oil
sea salt and pepper to taste

1. Prepare 1 cup dry quinoa according to package directions.

2. Place cooked quinoa in a large bowl and add the black beans, tomatoes, green onions, cilantro and parsley.

3. Squeeze the juice of the lemon and lime in the bowl. Pour in the olive oil using just enough to coat all the ingredients or until it looks good to you. Add salt and pepper to taste.

From Sunflower Farmers Markets simple suppers.

Chipotle Beef

Ingredients:
2 1/2 to 3 lbs chuck roast
Salt and pepper to taste
1 can (15 ounces) low-sodium beef broth
1 can (7 ounces) chipotle peppers in abode sauce
2 bags of salad lettuce (Optional)

Directions:
Dust the meat with salt and pepper. Coat a medium skillet with nonstick spray. Heat the pan over medium-high heat and then brown the meat on all sides. Add the broth and the entire context of the can of chipotle peppers, sauce included. Cook over low heat for 1 to 2 hours, then slice. Optional: Serve over lettuce for a spicy salad that doesn't need dressing.

Nutritional facts:
Calories: 457.2 Cholestrerol: 170 mg Fat: 20.3 g Saturated fat 7.8 g Calories from fat: 41 Protein: 62 g Carbohydrates: 2.5 g Sodium: 961.9 mg Fiber: 0.7 g Sugar: 0.6 g

From: Master your Metabolism by Jillian Micheals

Taco Salad

Serves 6

This taco salad features plenty of lettuce, corn, tomatoes and red onion topped with seasoned ground turkey and a drizzle of lime juice dressing.

Ingredients

1 pound ground turkey breast
1 tablespoon canola oil
1 package natural taco seasoning mix
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
1/2 teaspoon chili powder
Freshly ground black pepper
12 cups chopped romaine lettuce leaves
1 cup fresh or frozen and thawed corn
3 cups diced fresh tomatoes or halved cherry tomatoes
1/4 cup diced red onion
1/4 cup chopped cilantro
1/2 cup shredded jack or mozzarella cheese
2 ounces blue corn tortilla chips

Directions

Heat canola oil in a large skillet over medium high heat. Add turkey and taco seasoning (along with any other ingredients required on the package directions) and brown until cooked through, 8 to 10 minutes.

Meanwhile, whisk together olive oil, lime juice, honey, chile powder and pepper in a medium bowl. Whisk in yogurt for a creamier dressing if you like. Set aside.

Arrange lettuce on plates and top with turkey, corn, tomatoes, onions, cilantro and cheese. Drizzle salads with reserved dressing and serve with tortilla chips on the side, if you like.

Nutrition

Per serving (about 12oz/339g-wt.): 350 calories (170 from fat), 19g total fat, 4.5g saturated fat, 70mg cholesterol, 560mg sodium, 27g total carbohydrate (6g dietary fiber, 8g sugar), 20g protein

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2514