1 cup uncooked quinoa (follow package directions, cook in broth)

2 cups broth (beef, chicken or vegetables)

4 cups thinly sliced romaine lettuce

4 Roma tomatoes, thinly sliced

1/2 bunch cilantro, minced

1/8 purple onion, diced

2 cups spinach, thinly sliced

2 avocados, petted and cubed

1 lime, squeezed

2 tablespoons olive oil

salt and black pepper to taste

4 eggs, fried

In a medium saucepan, cook quinoa according to package directions in the broth of your choice. When quinoa is done cooking, let it sit for 5 minutes before spread on the salad.

While quinoa is cooking, thinly slice the romaine lettuce, tomatoes, onion, and spinach. Wash and rinse cilantro, then mince it. Dice the avocados in small cubes. In a large bowl toss the lettuce, spinach, cilantro, tomatoes, and onion.

After 5 minutes, carefully spread the warm quinoa over the salad and let it sit another 5 minutes to wilt the spinach a bit. Add the lime juice and olive oil, season with salt and black pepper to taste. Cover with a lid and shake vigorously. Uncover the bowl and toss the avocado cubes.

Fry an egg in non-stick skillet on medium heat, cooking until egg whites are set and the yolks begin to thicken.

Serve the salad topped wit an egg. Add extra spicy flavor using a few drops of Sriracha sauce.




Plank-roasting over high heat gives pears a richer flavor . Serve plank-roasted pears over dressed greens, on their own with a red wine and cheeses or as a dessert with a glass of port and mascarpone or brie.


2 cedar, alder or oak grilling planks, soaked in water for 1 hour before using.

4 large, ripe Anjou or Barlett pears

2 tablespoons unsalted butter, melted

2 tablespoons wildflower or other amber honey

1/2 cup crumbed blue cheese

Fresh thyme sprigs for garnish

4 cups mixed salad greens 1/4 cup Lemon Caesar vinaigrette

Lemon Caesar Vinaigrette

2/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons anchovy paste

1 tablespoon white wine vinegar

1 tablespoon grated lemon zest

1 garlic clove, minced


Prepare a hot fire in your grill. Whisk together ingredients for Lemon Caesar Vinaigrette and set aside.

Cut the pears in half lengthwise, leaving the stems intact. Using a sturdy teaspoon or melon baller, remove the core of each half. Place the pear halves on a backing sheet, cut side up. If necessary, trim the pears so they can lie flat without rocking.

In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears. Sprinkle the pears with the crumbled blue cheese.

Place the planks on the grill grate ant close to the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over, using grill tongs. Quickly place the pear halves on the planks, cut side up. Cover and plank-roast for 12 to 15 minutes, or until the pears are scorched around the edges and the cheese has melted. Garnish with thyme sprigs and serve alongside mixed greens tossed with 1/4 cup Lemon Caesar Vinaigrette. Makes 4 to 8 servings.

Variation: Plank-roasting in the oven.

Preheat the oven to 450ºF. Place the prepared pears on the planks and place the planks in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the pears are scorched around the edges.