Tag Archives: Summer Art Camp in Costa Mesa

Summer Creativity Camp–June 24 – 27 at the Chuck Jones Center for Creativity

Chuck Redux had just finished a wonderful Quinoa Tabouli salad for lunch prepared by the amazing Kimberley Kausen of Flavorful–Cooking Classes for the Home Cook the other day when the courses for the Center's upcoming Summer Creativity Camp popped up in an email and there, on the very first day of this exciting week-long camp, was "Culinary Creativity" led by Kimberley Kausen of Flavorful! As a bonus, Kimberley was kind enough to share her recipe for the Quinoa Tabouli salad–you'll find it at the end of this post.


Parents get your budding creatives signed up for this wonderful Summer Creativity Camp! The facts are:

Creativity and Culinary Art Camp 

@ Chuck Jones Center for Creativity, 3321 Hyland Avenue, Costa Mesa, CA 92626~949-660-7791 x 20107 to make your reservations today!

Monday, June 24 - Thursday, July 27
Ages 7-12
$195 for the week
$150 Early Bird Registration
Monday: Culinary
Tuesday: Papier maché
Wednesday: Animation Drawing
Thursday: Painting

Space is limited, please call 949-669-7791 x 20107 or email Sasha@ChuckJonesCenter.org to reserve your child's attendance.

And finally, Kimberley's Quinoa Tabouli!

Quinoa Tabouli

Serves 8

cups Chicken Broth

teaspoons salt

cup Quinoa (rinsed thoroughly)

cup extra-virgin olive oil

cup lemon juice (more to taste, if you like)

teaspoon sea salt

cups grape tomatoes (more if you like)

Persian cucumbers sliced ½” thick and then cut in half

carrots finely grated (I bought it already grated at Trader Joe’s

bunches green onion sliced up to the dark green part

cloves garlic minced (depends on how much you love garlic)

cup Fresh Mint, chopped (more if you like)

cup Italian Parsley, chopped (more if you like)

tablespoons Fresh Basil, chopped 

a medium size saucepan, put the rinsed quinoa in and lightly toast it, moving
it around constantly over medium heat. 
Once it is toasted, add the chicken broth and tsp. of salt.  Bring it to a boil. Cover with a tight lid
and reduce heat to low simmering.  Cook
approximately 15 minutes until the broth is absorbed and the quinoa looks
fluffy. Remove from heat and let it sit for 5 minutes covered.

the quinoa completely.  You can even
refrigerate it for a while once the bulk of the steam is gone.

in a large bowl, combine olive oil, lemon juice, sea salt, garlic, mint, and
basil.  Add in the tomatoes, cucumber,
carrots and green onion.  Mix in the
cooled quinoa combining well.  Season
with Salt and Pepper to taste. 
Refrigerate at least one hour, or overnight before serving

Kimberley Kausen makes culinary creativity a snap!