This week's menu was a pain to plan.  I'm trying to use up food in the freezer and I just couldn't come up with ways to use some things.

Monday:  Turkey Noodle Soup (using frozen turkey and broth from T-Day) and Homemade Rolls

Tuesday:  Enchilada Casserole and Black Bean Quinoa Salad

Wednesday:  Chicken Stir Fry and Rice

Thursday:  Grilled Cheese Sandwiches and Tomato Soup

Friday:  Baked Talapia, Roasted Red Potatoes, Asparagus, and Blueberry Pie

Saturday:  Chili (leftover found in freezer!) and Cornbread

Black Bean Quinoa Salad

• 1/3 cup Quinoa
• 1 cup Water

Bring water to boil and add quinoa.  Cover and reduce heat.  Cook for 10-15 minutes until all the water is absorbed.  Let the quinoa cool.

• 1 tsp Olive Oil
• 4 tsp Lime Juice
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 1 Tbl Cilantro (fresh chopped)
• 2 Tbl minced Scallions
• 1 can Black Beans (=1 1/2 cup cooked beans)
• 2 cups diced Tomato
• 1 cup diced Bell Pepper
• 2 tsp minced fresh Chiles
• salt and pepper to taste

Mix all the above ingredients together then add in quinoa.  Mix well and refrigerate.  Serve cold.