Quiche Lorraine - Chef Patrick Louineau, Chef, University of Notre Dame Test Kitchen.

Quick Quinoa Salad - Chef Olan Cox, Executive Chef, O'Brien's and Whittaker Woods Golf Community.

Quinoa is a wonderful grain that comes from the Andes and should be available in a natural food store near you.  Chef Cox has incorporated it into a light and healthy salad that can complement nearly any entree.

Ingredients:

1 cup quinoa
2 cups water 
1 cup shredded carrot
1/3 cup raw sunflower seeds
1/4 cup minced parsley
1/4 cup lemon juice
1/2 cup olive oil
3 tbsp tamari soy sauce
1 tsp minced garlic 

Rinse quinoa thoroughly and drain.  Place quinoa and water into a small sauce pan and bring to a boil.  Reduce to a simmer and cook until all the water is absorbed (about 15 minutes.)  The quinoa grains will turn from white to transparent when cooking is done.  Allow quinoa to cool completely.  

In a large mixing bowl combine all liquid ingredients plus garlic and whisk until blended.  Add quinoa, carrot, sunflower seeds and parsley.  Stir until all ingredients are coated evenly.  If the salad is prepared in advance, be sure to stir it again just prior to serving because the dressing will settle.  Serves 4 to 6.