My daughter’s Favorite


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.






Serves 2


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



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.


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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