Ingredients

• 1 large garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 5 oz baby arugula (8 cups packed) – (we picked up the organic brand from Publix)
• 6 oz whole-milk ricotta (2/3 cup)
• 3 oz whole-milk mozzarella, coarsely grated
• 2 tablespoonsfinely grated Parmigiano-Reggiano (what you don’t know is this ingredient is $12 for a nice slice)
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 lb frozen pizza dough, thawed – (we went to the bakery in Publix and asked for whole wheat frozen pizza dough)

Preparation

Put oven rack in lower third of oven and preheat oven to 450°F.

Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.

Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.

Quarter dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope.

Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.

Source

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights. Read More – Source

Ingredients

• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro

Preparation

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. (the quinoa we purchased is already prewashed and ready to cook)

*For the next part, I followed the directions for cooking the quinoa on the package. To sum it up, two parts water to one part quinoa and then boil uncovered until you see the small white spirals, you’ll know it when you see it. After cooking, I didn’t drain either but I like my food moist. To be honest I think the consistency was very firm so draining would only be overkill.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Source