Mediterranean Savor: black olive

The black olive is my favorite; its flavor is a bit bitter if we compare it with the green olive one.

The black olive or another variety is always present on all summer salads. It is part of our Mediterranean culture.

Olives are also part of foods present in my pantry. At any time you make use of them, either as a snack before the meal or to complement summer cold dishes like salads or rice-based dishes such as paellas. 

Combination of cauliflower and black Quinoa

Both Quinoa and cauliflower are cooked in a short time; it is a simple combination to make.

To prepare Quinoa quickly:

• Place the measure of Quinoa in a bowl with water for two minutes; strain water. Then, put the measure of Quinoa in a saucepan and add two of parts of water with a pinch of salt (to taste). When it comes to a boil, reduce the heat and let it simmer.
  After about 15 minutes, each grain of Quinoa doubles its volume and also releases its white germ, easy to see with black Quinoa. With a fork, the same as with the couscous, we separate the grains so that they will be looser at serving time.   

Meanwhile, steam the cauliflower in another saucepan. Before serving, pour a drizzle of extra virgin olive oil over the dish, if desired. Garnish the dish with a drizzle of extra virgin olive oil, if desired.

I use the black Quinoa for its color and so that it highlights visually in the vegetable cream soups but, above all, so that the dish will have a high nutritional value like in the Cream of zucchini soup.

>> another combination with quinoa