Quite possibly the best salad I have ever had

What we ate tonight:

Brisket

http://www.foodnetwork.com/recipes/paula-deen/texas-oven-roasted-beef-brisket-recipe/index.html

and

Quite possibly the best salad I have ever had

http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe/index.html

With the leftover brisket, we are making this tomorrow:

http://thepioneerwoman.com/cooking/2008/06/cowboy-nachos/

I made them several months ago, and they were AMAZING!  Can't wait to eat tomorrow's dinner already! 

Chicken, salad and leftover quinoa

Tonight we had leftover quinoa from the other night, our standar greens salad with tomatoes, blue cheese and balsamic vinegar, and this: http://www.foodnetwork.com/recipes/chicken-with-paprika-kidney-beans-recipe/index.html It was pretty good chicken! I didn't have kidney beans, so I didn't include them, and it seemed fine without it.

The Best Quinoa

This is a recipe from my friend Kim.  It is soooo yummy!  I can't wait to eat it for lunch tomorrow!

Black Bean and Tomato Quinoa

makes 4 (side dish) servings

time: 45 min total

• 2 tsp grated lime zest
• 2 tbsp fresh lime juice
• 2 tbsp unsalted butter, melted and cooled
• 1 tbsp vegetable oil
• 1 tsp sugar
• 1 cup uncooked quinoa
• 1 (14-15oz) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 c. fresh cilantro

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

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook Quinoa according to the package, in salted water (1tbsp per 2 quarts of water.  So if you are doing a single batch of this recipe, I guess it should be 1/4 tbsp.)

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