Southern Fare.

Forget Florida and make your way past Mexico, this year heading South means hopping right over to the other side of the equator. If you really want to expand your horizons and delight your taste buds South America is where it's at. And, the best part about it is you may pick up some health bennies too.

Take quinoa for instance. Ever heard of it? Sounds like "Keen-Wah"…Well, it may be new to you, but it's been a dietary staple in the southern hemisphere since the Incas were in charge. This light, fluffy grain is a complete protein, which makes it perfect for vegetarians, but it's got plenty to offer omnivores too. Add it to stews, soups, salads and sides for body and texture when plain ol' noodles just won't cut it. Better yet, mix in California Ripe Olives, red bell peppers and sautéed shrimp and you'll see for yourself just how sensational the South can be. 

Voila Quinoa

• 1 tsp. olive oil
• 1 lb. medium shrimp, peeled and deveined
• 1 medium red bell pepper, diced
• 2 tsp. minced garlic
• 1 cup frozen baby lima beans, blanched
• 3/4 cup sliced California Ripe Olives
• 1/2 cup low sodium chicken broth
• 3 cups cooked quinoa
• 1/2 cup chopped basil
• 1/4 cup crushed peanuts

Heat oil in a large sauté pan over medium high heat. Add shrimp and red peppers and cook for 3-4 minutes until shrimp are pink and peppers are slightly softened. Add garlic and cook for 1 more minute. Stir in lima beans, California Ripe Olives and chicken broth and bring to a boil. Turn down to a simmer and cook, covered, for 2-3 minutes. Stir in quinoa and basil and heat through. Top with peanuts just before serving. Serves 4.