For The Love of Quinoa

A favorite for years I have tested many ways of making Quinoa and tonights was one of my new favorites.


















Ingredients
1 Cup of Quinoa
2 Avocados, chopped
3 Vine Ripe Tomatos, chopped
3 Cloves of Garlic, crushed
Pickled Jalapeños
1/2 Can of Black Beans, drained and rinsed
1/2 Can of Fresh Cured Green Olives, sliced
1 tbsp. Extra Virgin Olive Oil, I prefer Olio Di Gio from Dry Creek Valley
Feta Cheese, crumbled
Dash of Sea Salt

Directions
Cook Quinoa as directed. Combine 1 cup of Quinoa with 2 cups of water. Bring to a boil then reduce heat and simmer for 15 minutes. Stir and let cool.  Mix all of the above ingredients. Once the Quinoa is cooled to a luke warm toss it in the mix. Salt to taste. Then enjoy!

Summer Pasta

Olive Oil – good quality

Spaghetti

Mozzarella Cheese

Cherry Tomatoes

Black Olives

Fresh Basil

Fresh Garlic

Slice cherry tomatoes in half and place in medium size bowl.

Mince fresh garlic and add to the tomatoes.

Chop olives and add to the garlic and tomatoes.

Chop fresh basil and add to above.

Pour olive oil over the top of above mixture until covered.

Let this sit for at least 3 hours at room temperature.

Boil pasta according to instructions on bag.

Grate Mozzarella cheese.

When pasta is ready place in a large bowl and pour mixture over the top, stir until thoroughly coated. Add cheese and stir in.

Serve warm!