My daughter’s Favorite

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These days that we are haveing family time together, I am preparing the dish of their choice. I am so happy to have them all home, I can spoil them a little… or a lot! Today is Victoria’s turn. And her choice is Quinoa Salad with Sun Dried Tomatos. This salad is very easy to prepare, it makes a great lunch o light dinner, it is vegetarian and gluten free. The best part is that the combination of all flavors turns out to be amazingly tasteful!

Victoria is a great artist (among many other things) she has a very special sensitivity. So I can’t help but share a piece of one of her drawings.

 

 

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QUINOA SALAD WITH SUN DRIED TOMATOES

Serves 2

IngredientsIMG_0842

1/2 Cup of Quinoa (dry)

1/2 Cup Crumbled Feta Cheese

1/2 Cup Garbanzo beans cooked

3 Tablespoons of Sundried Tomatoes

10 Big Green Olives

1/2 Cup of Cherry tomatoes (you can combine half red, half yellow)

The juice of 2 limes

Handful of Cilantro

 

Procedure

Cook the quinoa according to package instructions. Meanwhile, chop the cilantro and the sundried tomatoes, cut the cherry tomatoes in half, and slice the olives.

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Put the cooked quinoa, the feta cheese, the garbanzo beans, the sundried tomatoes, the olives, the cherry tomatoes and the cilantro in a bowl. Squeeze the limes over the mixture and stir. Ready! This salad doesn’t need any oil because I am using sundried tomatoes in olive oil, but if you are usig the kind that are completly dry, add 1 tablespoon of olive oil.

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