Shabbat tea worked out perfectly. We had fresh fruit, a Greek salad and the fallen sponge cake topped with fresh strawberries. Nobody seemed to mind that the cake had fallen, and we finished the whole thing. Another cake is in the oven and I am planning on letting it cool in the pan for about two hours, a tip I was given by Helene last night. I will keep you posted.
I had prepared some quinoa yesterday and this afternoon I used it to create a healthy, light salad that was full of flavor and color. Quinoa is not something that I grew up eating but it is a great alternative to potatoes or matzoh laden dishes. The trick is to add enough ingredients because the Quinoa itself is very bland.
3 cups Quinoa
1 mango, diced
2 green onions, sliced
1 cup purple cabbage, diced
6 mint leaves, finely chopped
4 basil leaves, sliced
1 small can mandarin oranges, drained
3 beets, roasted, cooled and diced
2 Tbs honey
2 Tbs orange juice
1 Tbs lemon juice
3 Tbs olive oil
1 tsp red chili flakes
1 tsp salt
1 tsp black pepper
Rinse quinoa and add to pot with 5 cups of water. Bring to a boil, lower heat and cover. Cook for 13 minutes. Let cool completely.
Prepare beets by cutting off both ends and wrapping in foil. Roast for one hour at 350. Peel and dice.
Note: I used golden beets.
In a bowl combine remaining ingredients with quinoa and mix. Serve at room temperature.