Spring is finally here! What better time to enjoy a light dish with lots of seasonal vegetables. If you've never tried quinoa, give it a whirl. It can be found in the organic section of most grocery stores. Quinoa is gluten free and a great source of fiber and protein. Tofu or turkey can be substituted for chicken. Ingredients:4 asparagus stocks, cut into pieces1 chicken breast (cooked)1 cup quinoa (uncooked)1 cup 2% milk1/2 red bell pepper, cut into strips1/2 cup fresh broccoli1/2 cup fresh green beans, cleaned and cut in half1/2 cup frozen peas1/2 cup fresh zucchini, sliced and cut in half1 Tbsp. shredded parmesan cheese1/4 cup olive oil1 tsp. salt1/4 tsp. black pepper1-2 tsp. corn starchDirections:1. Sautee the vegetables in olive oil until tender, season with salt and pepper and set aside.2. Cook quinoa as directed and set aside.3. In a separate pan, scald milk and add corn starch to thicken and make a sauce.4. In a large bowl, combine the quinoa and sauce, then add the vegetables and chicken and toss.5. Sprinkle with parmesan and serve with a side of fruit or your favorite green salad. Makes 6 servings.Nutrition Information per serving: 265 calories, 9 gm fat, 28 gm carbohydrate, 10 gm protein, 14 mg cholesterol, 3 gm fiber, 110 mg calcium, 350 mg sodium

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