Chef Roger's Recipes

Aztec Quinoa Salad

SERVINGS: 6

INGREDIENTS:

1 CUP QUINOA

2 CUPS WATER

1 CUP BLACK BEANS (RINSED)

1 CUP CORN KERNELS

1 TOMATO (CHOPPED)

2 TABLESPOONS RED ONION (CHOPPED)

1 JALAPENO (CHOPPED)

1 TEASPOON CUMIN

1 TEASPOON CHILI POWDER

1 LIME (JUICE)

1 GREEN ONION

1 HANDFUL CILANTRO (CHOPPED)

SALT AND PEPPER TO TASTE

DIRECTIONS:

1. RINSE THE QUINOA WELL IN WARM WATER.

2. BRING THE WATER AND QUINOA TO A BOIL IN A PAN.

3. REDUCE HEAT, COVER AND SIMMER UNTIL IT IS TEDER, ABOUT 15 MINUTES.

4. POUR THE QUINOA INTO A LARGE BOWL.

5. ADD EVERYTHING ELSE AND MIX.

Caribbean Pork Tacos

SERVINGS: 6

INGREDIENTS:

2 (1-LB.) PORK TENDERLOINS

2 TABLESPOONS CARIBBEAN JERK SEASONING

1 1/3 CUPS CHOPPED FRESH PINEAPPLE

1 SMALL JICAMA, PEELED & CUT INTO THIN STICKS

1 JALAPENO PEPPER, SEEDED & CHOPPED

2 GREEN ONIONS, SLICED

2 GARLIC CLOVES, PRESSED

¼ CUP FRESH LIME JUICE

1 TABLESPOONS OLIVE OIL

¾ TEASPOON KOSHER SALT

6 (6-INCH) FLOUR TORTILLAS, WARMED

DIRECTIONS:

1. HEAT A NONSTICK GRILL PAN OVER MEDIUM-HIGH HEAT.

2. RUB PORK TENDERLOINS WITH JERK SEASONINGS.

3. COOK PORK IN PAN 8-10 MINUTES ON EACH SIDE OR UNTIL DONE.

4. LET STAND 5 MINUTES.

5. MEANWHILE STIR TOGETHER PINEAPPLE, JICAMA, JALAPENO PEPPER, GREEN ONIONS, GARLIC, LIME JUICE, OLIVE OIL, AND KOSHER SALT.

6. THINLY SLICE PORK. SERVE WITH SALSA IN WARMED TORTILLA.