2 cups quinoa
4 cups water, plus 4 1/2 cups water
1 teaspoon sea salt
2 tablespoons olive oil
1/2 cup sliced marinated artichoke hearts
1/4 cup sliced pitted Kalamata olives
1/2 bunch fresh spinach, cleaned and cut into chiffonade
1 cup cherry tomatoes, halved
2 tablespoons flat-leaf parsley, finely chopped
1/2 cup Greek dressing, recipe follows
Handful toasted pine nuts
1/2 cup crumbled goat feta

Cover quinoa with 4 cups of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the process 1 more time.Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat, and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat feta

Greek dressing:
1 tablespoon lemon freshly grated zest
1/2 cup balsamic vinegar
1/4 cup orange juice
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon dried fresh basil
Sea salt and black pepperWhisk together all the ingredients in a bowl. Check and adjust the seasonings.

1 cup quinoa, well rinsed
½ cup cooked fresh or frozen corn kernels
Juice of one lemon (about 3 tablespoons)
2-3 scallions, minced
1 tablespoon olive oil
Salt and ground pepper to taste

Bean mixture
1 ½ cups cooked or canned pinto or kidney beans
1 cup finely diced ripe tomatoes
1 tablespoon balsamic or cider vinegar
¼ cup chopped fresh parsley
salt and freshly ground pepper to taste

To make quinoa-corn mixture, bring 2 cups water to a boil in a small, heavy saucepan. Add quinoa and simmer gently, covered for 15 minutes. Fluff with a fork, then let cool to room temperature. Transfer to a mixing bowl and combine with remaining ingredients. To make the bean salad, in a separate bowl, combine all ingredients and toss together. To assemble, transfer quinoa-corn mixture onto center of plate. Make a well in center about 5 inches in diameter. Mound bean salad in the well.

Makes 6 servings

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon Salt
1/4 teaspoon white pepper
2 cups milk
1 cup Shredded Cheddar Cheese
3 cups cooked wild rice (prepare in advance and refrigerate)
1 package (16 oz.) frozen broccoli with red peppers, thawed
1/4 cup chopped onion
1/4 cup dry bread crumbs
1 tablespoon butter or margarine

Recipe Directions:

In large saucepan, melt butter; add flour, salt and pepper. Cook, stirring until mixture bubbles. Add milk, stirring constantly, until mixture comes to a boil and thickens. Boil 1 to 2 minutes. Remove from heat. Stir in cheese until melted. Combine cooked wild rice, broccoli, onion and cheese sauce. Turn into lightly greased 2-qt. casserole. In small bowl, combine bread crumbs and butter; sprinkle over top. Bake at 350F 30 to 35 minutes, or until hot and bubbly.

Note: Wild rice can be cooked a day or more in advance and refrigerated.

1/4 cup fresh lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/2 teaspoon salt
1 cup uncooked quinoa
2 cups frozen shelled edamame (green soybeans)
1 cup chopped shiitake mushroom caps
1/4 cup chopped red bell pepper

Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.

Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes. Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender. Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.

Yield: 4 servings

1/2 box (14 oz.) quick-cooking brown rice, or 3 cups cooked brown rice, or whole-grain pasta, bulgur, or quinoa
1/2 yellow or orange bell pepper, cut in bite-size pieces
1/2 tomato, seeded, cut into bite-size pieces (optional)
1/4 cup chopped radish
2 scallions (1/4 cup), green and white parts, or 1/4 cup chopped red or Bermuda onion
1/4 cup finely chopped dried fruit, like apricots, raisins, dates, figs, currants
2 Tbsp. toasted pine nuts, sesame seeds, or sunflower seeds, or chopped almonds, walnuts, or pecans
3-4 oz. diced low-fat mozzarella cheese
Juice of 1 lime
1 1/2-2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped fresh (or 2 tsp.dried) chives or flat-leaf parsley
2 Tbsp. finely chopped (or 2 tsp. dried) fresh mint, cilantro, or chervil
Salt and freshly ground pepper to taste, if desired

Cook brown rice or other whole grain according to package directions. (If using quinoa, rinse well before cooking to ensure bitter-tasting coating is removed.) Let cooked grains cool completely before adding to salad. Meanwhile, in a large bowl place bell pepper, tomato, radish, scallions, dried fruit, nuts (or seeds) and cheese. Mix lightly with fork. Season to taste with salt and pepper, as desired.

When cooked grain is cool, fluff with fork and season to taste with salt and pepper. Add to bowl of salad ingredients, mixing lightly with fork. Into small container with tight-fitting lid, pour juice, oil and herbs. Seal tightly and shake well until combined. Add to salad and mix to combine with fork. Serve or pack into plastic containers. Refrigerated, leftovers will keep 2 days.
Makes About 4 cups or 4 servings.

from The American Institute for Cancer Research

1 1/2 cups quinoa (small disk-shaped seeds)
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Recipe Directions
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle Before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary). While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeno, and coriander and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

4 (6 ounce) cod fillets, skin removed
Kosher salt
Fresh ground white pepper
2 ounces canola oil
16 ounces Shiitake Mushroom Quinoa, recipe follows
4 large slices Oven Roasted Tomato, recipe follows
4 ounces Sauteed Baby Arugula, recipe follows
4 ounces Bacon Balsamic Vinaigrette, recipe follows
4 ounces Summer Corn Milk, recipe follows

Recipe Directions
Preheat the oven to 350 degrees F.

Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the Quinoa place a slice of oven roasted tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Shiitake Mushroom Quinoa:
1-ounce canola oil
1/2 cup shiitake mushrooms, stems discarded and sliced thin
1 cup quinoa, rinsed, drained
11/2 cups chicken stock
Kosher salt
Fresh ground white pepper
1 teaspoon sweet butter

Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.

Oven Roasted Tomato:
1 pound large red heirloom tomato, sliced into 4 thick slices
Kosher salt
Fresh ground white pepper
1 fresh bay leaf, torn into 4 pieces
2 cloves fresh garlic, minced
2 sprigs fresh thyme, picked from the stem
1 to 2 ounces extra-virgin olive oil

Preheat oven to 350 degrees F.

Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.

Sauteed Baby Arugula:
2 ounces canola oil
4 ounces baby arugula
Kosher salt
Fresh ground white pepper

Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.

Bacon Balsamic Vinaigrette:
3 thin slices bacon
2 ounces balsamic vinegar from Modena, Italy
1 teaspoon sweet butter

Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.

Summer Corn Milk:
3 large or 4 small ears corn, fresh, preferably picked that day
1 tablespoon chopped chives
1 teaspoon sweet butter
Kosher salt
Fresh ground white pepper

Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.

Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

24 littleneck clams
3 cups shucked cherrystone clams, with their liquor
4 cups clam juice or water, as needed
3/4 cup quinoa
3 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeno chiles, seeded and finely chopped
1 bay leaf
1 tablespoon ground cumin
1/4 teaspoon freshly ground black pepper
I tablespoon tomato paste
8 small red rose potatoes, quartered
I cup white wine
2 cloves garlic, slivered
I teaspoon salt
1/2 teaspoon red pepper flakes
1 red bell pepper, stemmed, seeded, and cut into fine julienne
1/2 bunch cilantro, leaves only, finely chopped

Recipe Directions
Wash and vigorously scrub the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain.

In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chiles, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally.

While the quinoa is cooking, in another large saucepan reduce the white wine by half over medium heat. Add the garlic, salt, pepper flakes, julienned red pepper, and the remaining 1/2 cup clam juice and cook for 5 minutes, stirring occasionally. Add the littlenecks, cover the pan and reduce the heat to low, and cook for 10 to 15 minutes, or until the clams have barely opened, gently stirring the mixture once during the cooking time. Mound the quinoa mixture onto a large platter and spoon the littlenecks, with all of their juice and the peppers, over the top. Scatter the cilantro over and serve immediately.

Vinaigrette:
1 tablespoon mixed chopped fresh herbs, such as; chives, thyme leaves, and parsley leaves
1 teaspoon Champagne vinegar
3 teaspoons basil oil, plus more for drizzling
Kosher salt and freshly ground black pepper

2 bunches arugula, washed and dried

Recipe Directions
Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)

Make the Salmon: Preheat the oven to 375 degrees F.

Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.

Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.

Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm–not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.

When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.

2 tablespoons olive oil
1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
1 tablespoon minced garlic
1/4 cup chopped fresh Italian parsley leaves
Salt & freshly ground pepper, to taste

2 tablespoons olive oil
1 cup couscous
4 cups low-sodium chicken stock or vegetable stock,simmering and covered
1/2 teaspoon ground tumeric
1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
1 cup finely chopped scallions
2 cups frozen petite peas
Fresh parsley leaves for garnish
Freshly grated Parmesan, to taste

Recipe Directions
In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat.

In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute. Stir in 1 cup simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Uncover and gently fluff the couscous with a fork. Cover and keep warm. In a large bowl combine quinoa with enough cold water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cold water and drain well.

In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned. Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes. Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.

Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved. Season with salt and pepper.

Serve immediately and garnish with parsley leaves and grated Parmesan.