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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Salads & Vegetables

Two kinds of Quinoa


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Two kinds of Quinoa


  • 3 Telma stock cubes
  • 3 cups of quinoa (red and white)
  • 2 red onions
  • 12 green onions
  • 3 cloves of garlic
  • Extra virgin olive oil
  • 1 bunch of finely sliced European parsley
  • ¼ cup of sliced basil
  • ½ cup raisins
  • ½ cup of crumbled feta
  • ½ cup of pine nuts
  • Himalayan sea salt
  • Cracked black pepper


I cooked the quinoa in Telma stock cubes and water as I prepared the yummy added ingredients. The ratio is one cup of quinoa to 2 cups of water. It takes 15-20 minutes before it becomes fluffy when stirring a fork though the grain. I sautéed 2 red onions, 12 green onions & 3 cloves of garlic in one table spoon of extra virgin olive oil and then stir the onions into the cooked quinoa. I added one bunch of finely sliced European parsley, one quarter of a cup of sliced basil, one half of a cup of raisins, one half of a cup of crumbled feta, and one half of a cup of pine nuts cooked until golden brown. I then added ground Himalayan sea salt & cracked black pepper to taste.

** To roast pine nuts -- I place in a shallow pan and cook over a medium heat and constantly shake the pan (in a back &forth motion) until golden brown.

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