I’ll tell you a little secret. I like to prepare dishes which are gourmet, but I don’t like to spend that much time cooking it, or use strange ingredients for these recipes! I also don’t like to buy ingredients for one recipe and then have it sitting in my pantry until the following Pesach, when it’s finally thrown out. For me, it’s a challenge to create new dishes using the same staple ingredients I have in my pantry. This capon recipe is a perfect example. Last year, on a cold winter Thursday night, I found out I was having company for Shabbos…and not just any guests, but guests who I knew appreciate delicious food, that’s also beautifully plated. Of course I had already finished my shopping and my basic Shabbos cooking. I quickly scanned my pantry to see what goodies I could come up with to help turn my “simple food” into something more elegant. I prepared some quinoa, and mixed it with some veggies, and used it as a stuffing for chicken cutlets. This experiment turned out to be a big success. It’s now a dish I reserve for special occasions. My favorite part about this recipe? You will have lots of extra quinoa that you could serve as a side dish (or lunch) throughout the week.