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.
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
salt and cracked black pepper
Mix and enjoy!