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Noe Todorovich is a Washington, DC based lifestyle photographer, and this is her blog. She shares musings, travels, photographs, tips, suggestions and more.

Filtering by Tag: quinoa

Recreating Favorite Meals and Creating Recipes

Gina Todorovich

I rarely cook. I used to bake. Lately I keep busy outside my home and when I do get home, I'm generally way too tired to even consider cooking. When I was dogsitting for a friend I took the opportunity to stay in a little more and try a few recipes out. I'd had a delicious quinoa salad that I'd been wanting to try making, and then of course there's the infamous Cap'n Crunch French toast that became one of my favorite brunches. Below is a rough estimation of the recipes. I usually don't deviate from recipes, but both of these I pretty much made up as I went, using a few recipes as very general starting points.

Southwestern Quinoa Salad


2 cups quinoa
Vegetable broth
1/4 cup red onion, chopped
3/4 cup corn
3/4 cup (cherry) tomatoes, chopped
1 cup black beans
2 tbsps cilantro
2 limes, juiced
Olive oil
Balsamic vinegar


1. Cook the quinoa, using vegetable broth as the liquid. (Two parts liquid to one part quinoa.)
2. Put the cooked quinoa in the fridge until it is cooled.
3. In a large mixing bowl, combine the quinoa, red onions, tomatoes, cilantro, corn and black beans.
4. Add the lime juice, olive oil, balsamic vinegar, salt and pepper to taste.

The amounts provided are loose suggestions. Oh, and you may want to make half the recipe...unless you are going to a potluck with 20 people, which I wasn't. Quinoa for days!

Cap'n Crunch French Toast


Sliced bread*
2 eggs
1 tbsp. milk
1 tsp. sugar
1 cup Cap'n Crunch cereal, smashed
Butter (for frying)


1. Combine the eggs, milk and sugar.
2. Coat each slice of bread in the egg mixture.
3. Cover a plate with the smashed Cap'n Crunch (or alternate) cereal.
4. Place the coated bread on the cereal and flip the bread over to fully coat it with cereal.
5. Heat a skillet on medium heat and place enough butter to coat the pan.
6. Place the coated bread in the pan and let fry until golden brown, adding butter as needed.
7. Flip the bread to brown the other side. You can also hold the bread to brown/cook the sides of it.
8. Serve with fresh fruit (strawberries, blueberries, bananas) and whipped cream.

*I've used both challah bread and Trader Joe's Rustic Pane. I prefered the Trader Joe's bread. Much thinner and less sweet altogether.