Protected: The Pueblo of Acoma Revisited

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Protected: The Santa Fe Desert Chorale’s “Music for a Secret Chapel”

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Quinoa Super Salad from White Mountain Farm

2 cups cooked quinoa
1 cup cooked carrots(We used “baby” carrots, sliced vertically.)
3/4 cup chopped parsley
1 cup sunflower seeds (shelled!)
4 cloves garlic (We plan to try just two in our next batch.)
1/4 cup olive oil
1/4 cup soy sauce
1/2 cup lemon juice
tomato wedges (We used our cherry tomatoes, halved.)
black olives (We halved them horizontally.)

Combine quinoa through garlic and mix thoroughly.

Combine liquids and pour over quinoa mixture.

Toss well.

Garnish with tomatoes and olives.

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Protected: “Hell or High Water”: New Retelling of an Old Song

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Virginia New’s Quinoa Cookie Bars Via White Mountain Farm

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 cup cooked quinoa
1 6 oz. pkg chocolate chips
1 1/2 cups flaked coconut (I used shredded; worked great)
1/2 cup chopped nuts
1/3 cup toasted quinoa (same way you’d toast nuts)

In a 13”X9” pan, melt butter in oven.

Sprinkle graham cracker crumbs over the melted butter to form a crust.

Mix quinoa and sweetened condenses milk together, then pour over the graham cracker crumbs.

Layer with chips > coconut > nuts > toasted quinoa.

Bake in 350-degree oven for 25-30 minutes until lightly browned.

Let cool, then cut into squares.

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Protected: The Great San Luis Valley Tour: Day Two

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Protected: “The Golden Cockerel” at the Santa Fe Opera

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