TOMATO SALAD WITH QUINOA, FRESH CHILIES AND OREGANO OIL or INSALATA DI POMODORI CON QUINOA, PEPERONCINO FRESCO E OLIO DI ORIGANO

It's strange how sorrow seems to come and go in waves . After several months of brightness, the forthcoming legal things that always surrounds a death, in this case my father's, has stirred it all up again and I feel like a little girl lost in a supermarket. I suppose that this is part o the process and that I should be happy that I'm moving along the paths I'm supposed to move on in order to find the exit of the woods (change of metaphor, not the supermarket this time, lucky that I'm a blogger you know why). We're having beautiful beautiful days here, the postman is singing again and I should be out enjoying the rebirth of nature and here I am, shedding tears for nothing and everything. It's boring and I'm even boring you with this but I'm trying to get this out of my system and strange as it may seem, so many of you have become my friends despite the distances and differences that separates us that I can't help myself, I just have to write this to steam off. Please bear with me when I'm unbearably personal like this.
But at least I will give you a recipe that you might enjoy. I did.





TOMATO SALAD WITH QUINOA, FRESH CHILIES AND OREGANO OIL or INSALATA DI POMODORI CON QUINOA, PEPERONCINO FRESCO E OLIO DI ORIGANO

Cooked quinoa
Tomatoes, as tasty as possible
Fresh chilies on the mild side, the amount depends on how strong they are
Fresh oregano
Salt
Olive oil


- Take a bunch of oregano and run it in a blender together with the olive oil.
- Chop the tomatoes and put them in a bowl, add some of the sliced or chopped chilies and the oregano oil.
- Add as much quinoa as you feel like and stir. Add salt if needed.
- Top with some more sliced or chopped chilies and serve.