Dijon Chicken

4 chicken breasts
1 cup chicken broth
1 cup milk (1%, 2%, skim, whatever you have, we generally have 1%)
4 Tbsp + dijon mustard (the real dijon, not the grainy or the combo)
Flour and water combo (generally 2 Tbsp flour and 2 Tbsp water, whatever make a slurry) or Wondra

1.  Sprinkle chicken breast with pepper.  Brown and cook through in a large skillet until done (olive oil or butter works fine).  Remove from pan.
2.  Add chicken broth and milk and cook until bubbly, scraping up any brown bits, about 5 minutes.
3.  Add some of the flour/water mixture (or Wondra) to thicken a bit.  Add additional as needed.  Cook an additional 5 minutes.
4.  Add dijon mustard and melt into broth mixture.  Return chicken to pan and simmer 10 minutes.
5.  Serve with crusty bread to soak up dijon sauce.

Quinoa Salad with Hummus

Quinoa Salad
1.5 cups dry quinoa (I use more than 1 cup but less than 1.5 cups so decide for yourself)
1 english cucumber - seeded and chopped
1 pint grape tomatoes - quartered if large, halved if small
2 red bell peppers - chopped
2 scallions - chopped
1 bunch asparagus - I use as thin as i can find
4 oz crumbled feta cheese
4 oz kalamata olives - chopped (optional)
1/4 bunch cilantro - chopped

Quinoa Dressing
1/8 cup Red Wine Vinegar

1/2 Tbsp Balsamic Vinegar
1/4 cup (scant) olive oil
1/4 tsp dried oregano
1/4 tsp sugar
1/2 tsp salt
1/2 Tbsp dijon mustard

Hummus
2 19 oz cans garbanzo beans, drained into a bowl, then rinsed
1/2 cup + reserved garbanzo liquid
1/4 cup Tahini
1/8 cup Olive Oil
Juice of 1/2 a lemon
1 tsp salt
1 small garlic clove - minced

To prepare Hummus
Combine all ingredients in a food processor or blender and blend until smooth.  Add additional garbanzo liquid as needed.

To prepare Dressing
Combine all ingredients in a jar and shake.  You will use this whole amount for the quinoa recipe.

To prepare Quinoa
1.  Cook quinoa according to package directions.  This makes over 3 cups of quinoa and I generally use 2.5-3 cups for the recipe.  It is really personal taste as to the quinoa/veggie ratio.  Allow quinoa to cool before combining with the veg.
2.  Roast/Grill/Steam Asparagus as quinoa cooks.  I usually roast or grill.  Allow to cool and cut to bite size pieces.
3.  Chop all the raw veggies while the quinoa and asparagus cook and add to a very large bowl.
4.  When all is cooled, combine veggie, quinoa and dressing and mix well.  Refrigerate until ready to use.
5.  To serve, scoop a large portion of the quinoa into a bowl, hollow out the middle, and place a large dollop of hummus inside.  Serve with pita chips or baked won tons.