Heather's Turkey Bacon & Egg Mac Salad with Sun Dried Tomatoes

6 hard boiled large eggs, diced
1 pound Quinoa Elbow Macaroni
8 slices, turkey bacon
About 1/4 cup grated onion and its juice
2 cloves garlic, grated or pasted
1 rounded tablespoon Dijon mustard
About 3 tablespoons white wine vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
Crushed Red Pepper (to taste)
1/8 cup diced sun dried tomatoes
1/2 cup flat leaf parsley, chopped

Cook the elbow macaroni according to directions and drain. To the water add 2 sliced of bacon. Drain and remove the bacon. Cook 6 slices of bacon and crumble.

Add grated onion, garlic, dijon mustard, vinegar, S&P and crushed red pepper. Stir to combine. Stream in olive oil and stir until incorporated. Add the sun dried tomatoes and parsley and stir. Add pasta, diced eggs, and crumbled bacon. Stir until coated with the mustard sauce.

This was adapted from a Rachael Ray recipe that I liked... Since I couldn't eat most of the ingredients I adapted it to what I could eat... and I liked! Share & Enjoy!!

Mexican Quinoa Stir Fry

1/2 c sliced mushrooms
1/2 c sliced red or green bell pepper
1/4 c sliced onions
1/4 c diced sun dried tomatoes
1/2 c salsa
1/4 c veggie stock
1 tsp dried cilantro
1 tsp dried parsley
1/2 tsp paparika
1/2 tsp crushed red pepper
S&P to taste
Olive Oil

Heat olive oil, mushrooms, onions, peppers, tomatoes and salsa for abotu 2 minutes on medium. Add stock and herbs and S&P. Cook on medium about 5 - 8 minutes until veggies start to soften.

Serve over prepared quinoa (according to package directions) with sliced avocado on top! YUMMY! Share and enjoy!