I made another "first time" dish to make for my coworker as well. I am shocked that I have been so successful today in my new recipes. I made a quinoa salad, so he has some really healthy food to make him feel as positive as possible. It is a fantastic dish that actually made me do the "mmm" sound out loud alone in my kitchen when I tasted it. That is the sign that a dish is a keeper. I made a couple adjustments to the original recipe so it fits my tastes:

Spring Vegetable and Quinoa Pilaf

adapted from Bon Appétit  | May 2010

by Lora Zarubin

Read More http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Quinoa-Pilaf-358532#ixzz1ZxDzy427

• 1 3/4 cups low-salt chicken broth
• 1/2 teaspoon coarse sea salt plus additional for seasoning
• 1 cup quinoa, rinsed and drained 3 times
• 2 cups baby carrots, cut into bite sized pieces
• 3 tablespoons olive oil
• 1 tablespoon balasmic vinegar
• 2 garlic cloves, minced
• 1 cup 1/2-inch pieces orange bell peppers
• 1 cup 1/2-inch pieces red bell peppers
• 2 cups sugar snap peas
• 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
• Freshly ground black pepper
• 4 green onions, thinly sliced
• 
  

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preparation

Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.

Meanwhile, start sauteing the carrots and zucchini in olive oil and garlic. Add peppers to the pan. When these are cooked, add them to the bowl of quinoa. Pour on the olive oil, vinegar and salt and pepper to taste.

Read More http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Quinoa-Pilaf-358532#ixzz1ZxE7tMhG

Cornbread Muffins

My coworkers are amazing. One of my coworkers had a very bad weekend, so I decided to make him some food to bring home, so that he does not have to spend time in order to eat a healthy warm meal. I made him Spring Vegetable Quinoa, Balsamic Chicken and Cornbread Muffins. The New York Jew over here does not know very much about cornbread, but I had the ingredients, so why not? They came out fantastically! It is such a hearty, homey texture that I cannot resist them! I am so excited to bring them to my coworker this afternoon. I hope they help him out! Below is the recipe:

Cornbread Muffins

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease a muffin tin
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared muffin tins.
3. Bake muffins for 20 minutes, let set for 5 minutes and then pop them out!