Last Night's Dinner 4

Quinoa con Pollo: Marinate boneless, skinless chicken thighs in lime juice, vegetable oil, chili powder, salt, and pepper for a few hours. Grill them then rest the cooked thighs for 10 minutes wrapped in foil. While grilling, make the quinoa according to the instructions on the box. Add the cooked quinoa to a saucier over low heat. Then add a can of drained and rinsed black beans, frozen corn and peas, chicken broth, olive oil, and various spices. (I used cayenne pepper, chili powder, ground cumin, saffron, and smoked paprika, but that's just me.) Cook until the corn and peas are done and the broth soaks into the mixture. Chop up the chicken and add it to the mixture along with the juices in the foil. Stir everything together in the saucier and serve. Sprinkle cilantro and scallions on top. Magnifico!

Picture-worthy arugula and spinach as well as tiny hot pepper plants. Too bad they're not plate-worthy yet.