Quinoa Cakes with Walnut and Blue Cheese Vinaigrette

I've walked by the bag of Quinoa a thousand times in the grocery store. Each time I do I think I should grab it and find something to make with it. But I still haven't done it. I was pretty excited then to see that one of the grains for our Tasty and Healthy New Year challenge was Quinoa from Bob's Red Mill. Since I hadn't used it before, some research was in order. Here's some of what I found:

• Quinoa (pronounced Keen-Wa) is a grain common in ancient South America and has gained in popularity in the last few years
• It's full of minerals and nutrients, including: iron, manganese, magnesium and copper
• Quinoa is a complete protein which is great for those looking for a protein source outside of meat
• It has a unique nutty flavor and is very versatile. It can be substituted for many other grains and can go in main and side dishes or even desserts! (I'll share a cookie recipe with it soon)

Tomatoes Stuffed with Fresh Mozzarella and Basil

This is a slightly different take on the traditional Caprese Salad and came as a result of this months Daring Cooks challenge. The challenge this month was to create an edible container and something to go in it. I actually had a really hard time coming up with something, I just kept trying to think of something really "different". While this combination isn't entirely unique, it's spring time here and this is one of my favorite flavor combinations. Fresh Mozzarella paired with a thick juicy tomato and a basil leaf is so refreshing and a perfect entrance to the great food season to come.  The basil vinaigrette is a vibrant green that adds additional flavor and can be added to taste.