Easy Quinoa Salad & Pesto Turkey Wrap

(WTNH) - Chef Rhonda Deloatch was featured on the Food Network's "Chopped."

Common Ground has been open since 1997. One of their missions is to promote healthy eating, and utilize produce from their farm.

Their our 20-acre site at the base of West Rock Ridge is a diverse community of children, young people, and adults. Their focus is to cultivate habits of healthy living and sustainable environmental practice.

Easy Quinoa Salad

2 cups quinoa washed and drained
1 cup water
1 cup vegetable juice, or vegetable stock
14 1/2 ounces chopped tomatoes, drained
1 medium cucumber, peeled if waxed, seeded and chopped
1 cup scallions, sliced
3 cloves garlic, minced
3/4 cup fresh parsley, minced
3/4 cup pine nuts, lightly pan toasted
1/2 cup pitted black olives, sliced thin
1/2 cup roasted red peppers, drained and diced
½ cup parmesan cheese, crumbled

Dressing
2 Tablespoons extra virgin olive oil
1 1/4 Tablespoons plum vinegar, or to taste
2 teaspoons lime juice, freshly squeezed

Directions
Bring the water and juice to a boil in a medium saucepan. Add the quinoa, cover and bring to a boil again. Reduce the flame and simmer for 12 minutes. Turn off flame and let sit for 5 minutes. Place quinoa in a large mixing bowl and fluff with a fork to cool. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers. In a small bowl, mix the dressing ingredients together. Pour the dressing over the salad and toss to mix thoroughly. Sprinkle with the cheese. Serve room temperature or chilled.
Nutritional Info
Per serving: 306 Calories, 14g Fat (40% calories from fat), 11g Protein, 36g Carbohydrate, 14g Fiber, 0mg Cholesterol, 375mg Sodium

Pesto Turkey Wrap
4 oz turkey meat
2 tbsp roasted peppers
1 slice reduced fat provolone cheese
1 tbsp pesto
1 8" whole wheat wrap

Place turkey on wrap. Spread pesto on turkey, and top with peppers. Place cheese almost at top of tortilla (this will be the "glue" that keeps the wrap together), and wrap tightly. Place edge side down on a lightly oiled preheated pan or griddle, and lightly mash down. Grill until lightly browned, then flip over to brown the other side. Remove from pan, slice in half and serve.