Food, Fusion and More

 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 ...