Curried Chicken and Quinoa

1 - 2 chicken breasts, cooked and shredded
2 tablespoons olive oil, or as needed
1 small onion, diced
1 head broccoli, chopped
1 zucchini, diced
1-2 peppers, green or red, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon chile powder
salt and pepper to taste

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add chicken, broccoli, peppers, curry and chile powders; cover and simmer for 15 minutes.  Add zucchini, cook an additional 5 minutes. Season to taste with salt and pepper.

Peach Lemonade

1 cup of lemon juice (6 to 8 lemons, depending on size)

1 29 oz can sliced peaches in JUICE

4 to 4 1/2 C water

3/4 C sugar

Juice the lemons.  Throw entire can of peaches, juice and all, into the blender.  Puree until smooth.  Add sugar.  Puree until smooth.  Add lemon juice.  Puree until smooth.  Put cold water in pitcher.  Add lemon/peach/sugar mixture and stir together.  Serve.

Makes about 2 quarts.