SALSA VERDE CHICKEN QUINOA by CHEF DAN:

Serves 6

INGREDIENTS:

2 cups quinoa, rinsed

4 cups chicken stock

2 cups salsa Verde (recipe to follow)

2 cups shredded chicken

2 cups shredded Colby

Avocados, tomatoes, cilantro for serving

DIRECTIONS:  (PREHEAT OVEN TO 350 DEGREES)

1.   Bring chicken stock and quinoa to a boil in a saucepan.

2.   Reduce heat cover and simmer for 15-20 minutes, or until the liquid has evaporated.

3.   Remove from heat and let sit for 5 minutes.

4.   Fluff with a fork.

5.   Stir salsa Verde, chicken, and 1 cup of cheese into the quinoa.

6.   Spread into a prepared baking dish and top with reaming cheese.

SALSA VERDE:

5 tomatillos

1 EACH jalapeno and Serrano peppers

2 unpeeled garlic cloves

1/2-onion, diced

1/3-cup cilantro

2 teaspoons EACH lime juice, and lemon juice

1 teaspoon EACH cumin and oregano

DIRECTIONS: (roasted on the bbq. in a steel pan its perforated design bring food in contact with the flame to impact a delicious flavor)

1.   Remove husks and wash tomatillos.

2.   In a steel pan place tomatillos, Serrano peppers, onion and garlic.

3.   Place pan directly over the flame roast until blackened for 8 minutes.

4.   Place in paper bag and let cool when cool remove blacked skin.

5.   Place all ingredients in a blender and blend until smooth.

ENJOY DAN:                                                 BON-APPETIITE!!