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 Lentil & Couscous Salad

This is one of my favorites. I don't have a recipe for it but if you combine all the below ingredients it's hard to not have it turn out super delicious. Enjoy!

1. Cook 2 cups of green or brown lentils until tender (DO NOT overcook they should be still al dente).

2. Put the lentils in a bowl and sprinkle rice vinegar over the top, stir until coated. Refrigerate overnight.

3. Make 1 cup of wheat couscous - per instructions.

4. Mix the couscous with the lentils and refrigerate.

5. Make a homemade balsamic vinaigrette; Balsamic vinegar, Extra virgin olive oil, ground pepper, sea   salt, minced fresh garlic (2 cloves), fresh chopped basil and about 1 tbsp of dijon mustard. Mix thoroughly. The color should come out to a nice creamy brown.

6. Rinse a container of cherry tomatos, slice in have length wise. - Add to the lentils & couscous.

7. Take a small container of feta cheese - add to the lentils and couscous.

8. Small jar of Kalamata olives, drain, cut in half, add to the lentils and couscous.

9. Fresh basil, chop, add to the above.

10. Pour some, not all, of your dressing over the top of the salad and mix until coated.

Refrigerate to let all the flavors soak in. Then enjoy!