So next time we could avail of lovely San Francisco bay area weather (actually, without a cantilever umbrella, I’m going to say it was almost toooo hot today), I decided I was going to subject my coworkers (this week’s guests) to good old power food, my flavor of the month, quinoa in a salad. My family groaned: “Quinoa with mango and avocado AGAIN??!! No way! Please get more creative Mom!” Never let it be said that I’m not up for a challenge, so this time, I visited the Mediterranean for a twist here and there, and added goat cheese and olives to this delicious nutty grain.
Quinoa salad with feta and olives
Another hit! If any of you have quinoa ideas, please do share with us. It’s a healthy and tasty food that I can actually get my kids to eat, so I plan to keep churning it out, in various shapes and forms! 
1 cup cooked quinoa (red, my preferred)
Small cubes of feta or goat cheese
1/2 cup chopped parsley
1/2 cup chopped cilantro
vinegar and olive oil to taste
1 small tin chopped kalamata olives
2-3 cloves finely chopped garlic
cherry tomatoes
salt and cracked black pepper
Mix and enjoy!
