My cosmopolitan, intelligent, and kind sister is moving to Spain to teach for nine months! She's leaving on Wednesday and since today was the last time we could get together, she came over for lunch.
I didn't have much time to plan or prepare, so the meal was modest but I was happy to see her before she left. She's an omnivore but has interned with Slow Food USA and has an open mind to all kinds of food, so (I think) she was alright with the simple repast:
A spiced quinoa-chickpea dish and kale salad (her first raw kale!). The kale salad had olive oil, apple cider vinegar, sea salt, cucumber, avocado, cherry tomatoes, and red onion. The leaves themselves were actually the most tender I've made due to these salad servers/forky things:
These were actually a present from my sister from a previous trip! They're pretty, aren't they? The wood also smells really amazing. I think she got them in Argentina. She really knows what I like, haha. They were prefect for kale salad, which usually calls for "massaging" the leaves, a step I tend to skip because I hate touching food, much less groping or "massaging" it, whatever you want to call it.
The quinoa-chickpea dish is something I just threw together. This is an approximate recipe:
Spiced Chickpeas with Quinoa
Makes 4-6 servings
1 cup cooked chickpeas (I used dried and soaked; you can use canned)
1 TBS olive oil
2 tsp salt
2 tsp smoked paprika
2 tsp cumin
1 tsp cayenne powder
1 tsp coriander
2 cloves garlic, chopped
1 cup cooked quinoa (I used white but I think red would be pretty)
1/3 chopped sundried tomatoes (not packed in oil)
3 large carrots, grated (equalling about 1 1/2 c.)
-Preheat oven to 400*
-Toss chickpeas, oil, salt, spices, and garlic in a large bowl to coat. Taste and adjust seasonings as desired.
-Pour chickpeas onto a baking sheet and roast for about 45 minutes.
-While chickpeas are cooking toss quinoa with sundried tomatoes and carrot.
-When chickpeas are done, add to quinoa and carrot.
-Top with a squeeze of lemon and parsley (Optional. I didn't do this but decided later that it would have been tasty.)
The roasting of the chickpeas might also be optional. I thought it would be a nice crunch in the quinoa but they kind of get soggy after sitting in the warm quinoa. Maybe if your quinoa is cool, that would work out better. Anyway, it tasted alright.
I didn't prepare any dessert because I'm a horrible sister but gave her one of Sarah's truffles.
Like I said, low-key. I had to run to a volunteer meeting soon afterward and she had to START PACKING but it was nice. Liz, I send you with my best!