Quinoa with olives, Tomato salad,
Potatoes au gratin with coconut milk.
Ingredients:
For Olive Quinoa
2 Cups of quinoa (boiled and cooked until tender, rinse and
set aside)
2 cups of Kalamata olives – pitted
1 cup of yellow onion
2 Tsp minced garlic (about 3 small cloves)
½ cup cream sherry (or any dry wine)
1 tsp olive oil
½ cup green bell pepper peeled and seeded.
This is combination in between two dishes that my mom used
to make at home: Traditional quinoa and rice and olives. I’m always trying to
get new combinations, and mixing flavors that I think they will go well, most
of the times I can get away with it, but I have to be honest, I don’t always
get it right.
This time I did.
In a small bowl soak the olives in wine for at least one
hour, put about ¾ of olives in the food processor until they are chopped, (not
a paste). Set aside
In a small pan, heat the olive oil and fry the garlic,
onions and bell pepper until they change their color. Then add the rest of the
ingredients and simmer for 10 minutes.
Add that mix to the cooked quinua.
For Tomato Salad
4 tomatoes, chopped, peeled and seeded
Juice of 2 limes
3 Tsp fresh basil
*Aji limo – (this is a Peruvian pepper, a little spicy but
it’ll give an extra flavor to the salad)
Mix all the ingredients 5 minutes before serving
Potatoes au
Gratin with coconut milk
4 yellow potatoes, baked and peeled
½ cup mozzarella cheese
1 cup coconut milk (I usually have fat free coconut milk at
home)
Slice the potatoes in thin layers. Place one layer of
potatoes into a baking pan, add some mozzarella cheese and garlic salt to
taste, add another layer of potatoes and other of cheese. Continue until fill
the pan.
In a separate pan bring coconut milk to boil, add garlic
powder and nutmeg to taste. Pour into the potatoes and put into oven at 350 F
for 30 minutes or until the top is golden.
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