2016 West Hawai‘i Civic Center Holiday Lunch

First place winner went to Alice L. Bratton, Aging and Disability Service Specialist. Alice wants to share her secret recipe . Barbara Kossow, Deputy Managing Director on right.
Alice L. Bratton, Aging and Disability Service Specialist on left, Deputy Managing Director, Barbara Kossow on right.

From the Office of the Mayor to Aging, Council Office, Motor Vehicle Registration, Real Property Tax, Housing & Community Development, IT, Parks & Recreation, Planning, Public Works, Research and Development, RSVP, to Information Booth, West Hawaii Civic Center, coordinated its “Holiday lunch” this past December 22, 2016. The event was simple and yet festive. A “healthy choice” for the best salad contest was the highlight of the day. We had the pleasure to have the seniors by RSVP under Elderly and Activities Division to judge the salad contest. First place winner went to Alice L. Bratton, Aging and Disability Service Specialist. Alice wants to share her secret recipe.

Quinoa Salad

(10-12 servings)

Ingredients

  • 1.5 cups quinoa
  • ½ cup diced onion
  • ¼ cup lemon juice
  • ¼ cup balsamic vinegar
  • 1 teaspoon cumin
  • ½ teaspoon dried thyme (or one tablespoon fresh)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ – ½   cup extra virgin olive oil
  • 1–2 cups diced cucumber
  • ½ cup crumbled feta cheese
  • 1 bunch parsley, stems removed & roughly chopped
  • 2 bunches fresh mint, stems removed
  • 1-2 cups grapes, cut in half
  • 8-10 cups fresh greens

Cook quinoa according to package directions. While quinoa is cooking, combine lemon juice, vinegar, cumin, thyme, salt & pepper. When quinoa is done, drain off any excess water and immediately add onions and dressing mixture. Toss quinoa and onions with dressing mixture well, and then add olive oil, stirring to coat. Allow to cool to room temperature and refrigerate until ready to serve salad.  To assemble salad, gently stir cucumber, feta, parsley, mint and grapes into cooled quinoa mixture.  Spoon mixture onto the greens and toss gently.

Don’t be afraid to substitute tomatoes for grapes, goat cheese or mozzarella for feta; or, adjust seasonings to taste; or, add diced celery or bell peppers.

Submitted by Alice Bratton, Aging and Disability Resource Center, Office of Aging

Second place to Joy Foster with Parks and Recreation Elderly Activities Division. Salad: Roasted Carrot and Goat Cheese Salad (left). Third place went to Kimberly Cwynar with Department of Public Works, Building Division Building Inspector. Salad: The Best Shredded Kale Salad (middle).  Barbara Kossow, Deputy Managing Director (right)