Alisia’s Quinoa Salad

I had a fantastic weekend – my granddaughter Alisia and my son Alex visited with us. Alisia is three months shy of 16, and lately, she’s been on a health track. I am understandably excited about it, since this is the same girl who had insisted on sticking chicken nuggets into a sushi roll, when she was 4. We did make sushi for dinner on Sunday- sans chicken nuggets! – but in the morning, before we left for the Vizcaya Museum, Alisia made her signature salad with quinoa, chick peas, and other healthy stuff, for a picnic at Vizcaya. With her permission, I am posting the recipe.

Every grandmother thinks that her grandchildren are special, but Alisia is objectively exceptional! Yes, I know, “all animals are created equal, but some are more equal than others.”  See for yourself (to open the PowerPoint presentation, click on the link and start the slide show. It is short, but truly astonishing!):

Alisia the Flying Trapeze Artist

In addition to gymnastics and acrobatics, she already has quite an experience performing in plays, especially in musicals. Having a powerful and richly resonant contralto, she once played both Tevye and his wife Golde in two different amateur productions during the same year! You can skip my grandmotherly bragging and scroll right down to the recipe, but you may want to take a few minutes to enjoy a lovely duet.

A shopping list had been given to me ahead of time. It included quinoa, cabbage, carrots, chick peas, alfalfa sprouts,and tahini paste. To save time, I cooked quinoa, shredded cabbage, and grated carrots before their arrival.

Salad 1.jpg

In addition to tahini paste, Alisia requested garlic, olive oil, apple cider vinegar, and lemon juice. Dressing had to be made first, so all these ingredients were dumped into a mini-food processor.

Salad 3.jpg

Garlic was minced first, then everything else was added and pulsed until well blended.

Salad 1a.jpg

Transferred into a “traveling cup,” it looked thick and creamy, but not a bit oily. Sea salt and fresh ground pepper would be sprinkled on the salad when fully assembled. We covered the dressing securely for traveling, as the salad was supposed to be dressed right before serving. The salad would travel naked. Oh, well, on South Beach people do that, too.

Salad 2.jpg

 

This picture keeps turning sideways, no matter what I try. Let it be that way, then. I am not fighting stubborn pictures, especially since all ingredients are clearly visible. 

We had my precooked, or, rather, pre-steamed quinoa, finely shredded cabbage, grated carrots, drained and rinsed chick peas, and alfalfa sprouts. There is a definite order to it, said Alisia, and the beauty is in the presentation.

Salad 4.jpg

She really assembled this salad, as a work of art, starting with quinoa as the foundation, then adding chick peas, covering it all with shredded cabbage, topping with grated carrots, and fluffing some alfalfa as a finishing touch.

Salad 5.jpg

You can see all five layers of vegetables. According to Alisia, this is how it should be served, dressed at the table. I can visualize the beauty of this salad presented in a clear or pastel-hued bowl. I think it will become a staple for feeding a bunch of people either in shul, or at a Melave Malka in my house. It is full of protein and quite filling, and we are a sushi and salad crowd here! We didn’t actually dress the salad at this point; we just pretended, for the sake of taking a picture. We covered it and packed a cooler with picnic-type gear. And off we went to the breathtaking beauty of Villa Vizcaya, built by James Deering (of the Deering Tractors fortune) in the beginning of the 20th century, imitating the Tuscan and Venetian Renaissance style.

Vizcaya collage.jpg

Some beautiful pictures of Vizcaya, taken by Alisia, as well as some beautiful pictures of Alisia, taken by her dad, are gathered in this collage. This is a truly stunning place worth visiting and exploring. It has become a favorite site for romantic occasions, such as weddings, anniversaries, and milestone birthdays. While there, we chanced upon a young man proposing to his lady, the young lady accepting, and when they finalized it with a kiss, we respectfully gave them their privacy and turned away.  We also saw a very pretty girl being photographed in her pink Quince gown, surrounded by a happy family.

755.JPG

We found a bench in the shade, and Alisia served her yummy creation. Since taking selfies while stuffing one’s face is a literally shaky perspective, we asked a passersby to take this picture, and he was happy to oblige.

719.JPG

The visit was wonderful, but woefully short! They had to fly back to Boston the next day. Good bye, Alex, you are a ray of sunshine! And good bye, my kukla, my beautiful Alisia!

INGREDIENTS

  • 2 cups cooked quinoa (1 cup uncooked)
  • 2 cups chick peas or 1 can
  • 2 cups shredded cabbage
  • 1 cup grated carrot (1 large carrot)
  • Alfalfa sprouts to garnish
  • Salt and pepper to taste

Dressing:

  • 2 – 3 cloves garlic
  • 1/2 cup tahini paste
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice

PROCEDURE

  • Prepare dressing first. Mince garlic, add the rest of dressing ingredients, pulse in a blender or food processor until well blended and smooth. Put aside.
  • Precook quinoa as you like. I prefer to soak it for 10 minutes, then steam for 10 more minutes, and fluff with a fork. You can just cook it in a rice cooker, like you would cook rice. Make sure it is completely cooled off.
  • In a bowl, assemble vegetables in this order: quinoa as foundation, then chick peas, then cabbage, then carrots.
  • Fluff some alfalfa on top and sprinkle salt and pepper.
  • Serve and dress at the table.

Enjoy!

 

 

 

 

 

Advertisements

23 Comments Add yours

  1. Looks delicious!
    Bonne appetit ❤

    Sabrina 🐫🍋🍒
    http://www.OrganicIsBeautiful.com

    Liked by 1 person

    1. Thank you, and thank you for stopping by!

      Liked by 1 person

      1. Are you on Instagram or fb? Lets connect, I am @organicisbeautiful ❤

        Liked by 1 person

      2. No, I am sorry, I am not. I don’t do social media other than this blog, and I’ll be very happy to connect with you here!

        Liked by 1 person

  2. You’ve got a beautiful and talented granddaughter 🙂

    Liked by 1 person

  3. I got distracted from the recipe, though…

    Like

    1. Thank you! I am really sorry you got distracted from the recipe, but I couldn’t help it! I haven’t mentioned some other things about her, such as academic excellence, ballet, piano, guitar, football (the real one, called here soccer), piloting a motor boat since the age of 12, and much more. She has already been told that she would be welcomed both into Brandeis and Brown universities because her parents are alumni, but she stuck her nose up – only Harvard, and then Harvard Med school. I can brag forever – I am sorry! But do you think

      Liked by 1 person

      1. …got cut off by a helpful cat, sorry! Do you think I should re-post the recipe sans bragging?

        Like

      2. if grandparents didn’t brag about their grandchildren the world would end! Do it, it’s your duty! 🙂

        Liked by 1 person

      3. Thank you for your kindness!

        Liked by 1 person

  4. That looks like a good salad!

    Liked by 1 person

    1. Thank you, and thank you for stopping by and for the like!

      Liked by 1 person

  5. Reblogged this on koolkosherkitchen and commented:

    My apologies to those of you, Beautiful People, who have seen this post before. However, my guess is that most you haven’t. In any case, I haven’t seen my granddaughter since June, I missed her terribly, and that’s why I am repeating her recipe.

    Like

  6. Looks lovely, hope you get to see your grandaughter again very soon you must be very proud
    Brooke

    Liked by 1 person

    1. Thank you so much for your kind words!

      Like

  7. Tali says:

    Nothing is more fun than spending time with your loved ones. Glad to hear you had a nice weekend with your son and granddaughter. Alisia is very pretty and I like her hair color a lot 🙂

    Liked by 1 person

    1. Thank you! I also think that it’s a big improvement for green and purple hair, the way she had it for a while. But I’ve always said to kids that it’s not what on the head, but what’s inside the head that counts!

      Liked by 1 person

  8. rayneq04 says:

    Seems yummy! I might give this a try although I’m a terrible cook haha. thanks for sharing! p.s: what a nice relationship you have with your granddaughter! ^^

    Liked by 1 person

    1. Thank you! Don’t knock yourself down, just take your favorite ingredients, toss them together, and enjoy yourself! I have four more grandchildren, younger and much younger, and I try to be close with all of them. That’s what life is about when you reach a certain age!

      Liked by 1 person

      1. rayneq04 says:

        You’re very welcome. And will follow your advice! Yep, family is very important at any age I might add 😊

        Liked by 1 person

  9. Roxie says:

    How delightful, your granddaughter is amazing, I know you’re proud, should be too! Lovely recipe, thanks!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s