Page 55 - Harnett Life Spring 2022

1 cup frozen peas broth; bring to boil. Cook 3-5 minutes, or until thickened
3/4 teaspoon smoked paprika slightly. Stir in quinoa, peas and smoked paprika. Cook 1 min-
3 tablespoons olive oil ute. Cover and let stand 10 minutes.
3 cloves garlic, minced
1 teaspoon paprika In small bowl, stir olive oil, garlic, paprika, salt and pepper.
3/4 teaspoon salt Brush marinade over onion and red pepper. Toss half of re-
1/2 teaspoon black pepper maining marinade with chicken and remaining marinade with
1 onion, sliced into 1/4-inch rounds shrimp.
1 red bell pepper, halved
4 boneless, skinless chicken thighs Grill chicken 6-8 minutes per side, or until well-marked and in-
12 ounces medium shrimp, peeled and deveined ternal temperature reaches 165 F. Grill sausages, turning occa-
2 cured chorizo sausages sionally, 6-8 minutes, or until well-marked and heated through.
1/4 cup finely chopped fresh parsley Grill shrimp 2-3 minutes per side, or until well-marked and
3 tablespoons lemon juice cooked through. Grill red pepper and onion 2-3 minutes per
side, or until well-marked and tender.
Preheat grill to medium-high heat; grease grates well.
Chop chicken, sausage, red pepper and onion into bite-size
Prepare quinoa according to package directions, substituting pieces. Stir into quinoa mixture. Stir in shrimp, parsley and
chicken broth for water. Drain, reserving 1 cup chicken broth. lemon juice. Serve warm or at room temperature.

In large saucepan, stir diced tomatoes with reserved chicken

Mexican Grilled Corn
Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

1 bag Success Jasmine Rice Prepare rice according to package directions. Set aside and al-
3 ears corn low to cool completely.
1/4 cup lime juice
3 tablespoons mayonnaise Preheat grill to medium-high; grease grates well. Grill corn
2 tablespoons sour cream 10-12 minutes, or until well-marked and tender. Allow to cool
1 clove garlic, minced slightly. Slice corn kernels from cobs and reserve.
1 teaspoon chili powder
1 teaspoon lime zest In medium bowl, stir lime juice, mayonnaise, sour cream, gar-
1/2 teaspoon salt lic, chili powder, lime zest, salt, pepper and cumin. Add rice,
1/2 teaspoon black pepper corn, feta and green onions. Toss well.
1/4 teaspoon ground cumin
1/3 cup finely crumbled feta cheese
2 green onions, thinly sliced

Harnett Life ~ Spring 2022 Page 55