Cooking demo at The Villages on Mount Hope Bay

Posted by on Jun 1, 2013 in Salads | 0 comments

Cooking demo at The Villages on Mount Hope Bay
One of the things I love about my business is doing cooking demonstrations, particularly for seniors. Why? Typically, seniors tend to be very enthusiastic students for any number of reasons. One of those reasons is that many are on special diets or have dietary restrictions and are looking for ways to eat healthier. With these cooking demonstrations, I can show them how to not only make meals that please the palate but are also healthier.Recently, Home Star Cuisine held a cooking demonstration at The Villages on Mount Hope Bay, an over 55 active lifestyle community in Tiverton, Rhode Island. Twenty-eight residents attended and we walked them through how to create Quinoa Salad. We also made a delicious Bulgur Pilaf with Dried Apricots, Wild Rice with Cranberries and Hazelnuts, and an unusual but tasty and nutritious Chia Pudding (remember Chia pets? It’s the same seed, but who knew it was this versatile and packed with fiber and omega-3 fatty acids that are great for your heart?!).Besides enjoying a sampling of these dishes, everyone was interested in the health benefits of these foods as well as experiencing the different tastes, textures, and flavors. Needless to say, the demo was a big hit and many attendees wanted the recipe, which is in the article below.

If you’re interested in hosting a demo where you live-either in your home or at a common area in your condo association or 55+ community-please drop me a line

articleQuinoa, Garbanzo, and Spinach Salad with Smoked Paprika Dressing


  • 1 1/2 cups quinoa (9 to 10 ounces), rinsed, drained
  • 4 cups (packed) baby spinach leaves
  • 1 15- to 16-ounce cans garbanzo beans (chickpeas), rinsed, drained
  • 1 3/4 cups 1/3-inch cubes unpeeled English hothouse cucumber
  • 1 1-pint container multicolored baby heirloom tomatoes, halved (2 1/2 cups)
  • 1 cup (packed) fresh mint leaves
  • 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
  • 1/4 cup Sherry wine vinegar
  • 2 1/2 teaspoons smoked paprika
  • 1/2 cup olive oil


  • Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
  • Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl. Add cooled quinoa and toss gently to blend.
  • Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat.
  • Season generously with salt and pepper. Sprinkle remaining feta over.

Makes 6 – 8 Servings


Adapted from Bon Appetit

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