This looks so good! We really like quinoa and it's in my to-try binder. Grilled Vegetable Quinoa Salad By The Canadian Living Test Kitchen 1 cup quinoa 1 sweet red pepper, quartered 1 sweet yellow pepper, quartered 1 zucchini, cut lengthwise in 1/2-inch thick strips 12 asparagus spears, trimmed 1/2 cup Light feta cheese, crumbled 1/4 cup toasted pumpkin seeds 3 tbsp chopped fresh cilantro Chipotle Vinaigrette: 3 tbsp olive oil 2 tbsp red wine vinegar 1 canned chipotle pepper in adobo sauce, minced 2 tsp liquid honey 1/2 tsp ground cumin 1/4 tsp salt 1/4 tsp pepper Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes. Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes. Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside. In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl. Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately. Source: Canadian Living Magazine: June 2011

Spinach Salad with Chicken and Strawberries (Fine Cooking) 2 Tbs. plus 1/3 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed Kosher salt and freshly ground black pepper 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tsp. honey 1 medium shallot, minced 6 oz. loosely packed baby spinach leaves (about 6 cups) 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups) 3 oz. crumbled blue cheese (about 3/4 cup) Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes. While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool. In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad, or on the side. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Southwestern Corn Salad 1 1/2 cups corn kernels, raw 2 tomatoes, diced 1/2 cup red onion, diced 1 Jalapeno, seeded and finely minced 3 Tbs chopped cilantro Juice of 1 lime 1 Tbs olive oil Dice veggies to about twice the size of corn kernels. Heat olive oil in skillet under medium low heat. Add everything but cilantro and lime juice. Cook until the corn softens. Add fresh cilantro and lime juice, tossing rigorously.

I served this for dinner last nite. Another chicken recipe that's to die for. DH said he has so many favourites now, it's hard for him to choose, if I ask him what he wants for dinner:) This is from the Cook's Illustrated cookbook that I borrowed from the library. I'm going to have to scout second-hand bookstores or something. I know I'd love to have it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.