Tag Archives: quinoa salad

kid tested cranberry chutney

25 Nov

IMG_0175Our Thanksgiving cooking class recipe revolved around seasonal fruit like cranberries, apples and pears.

They loved it!

We created a vibrant and fall colored quinoa salad, and to go alongside it, we simmered down a delicious cranberry chutney. A perfect delight for the senses!

Here’s to celebrating the fall harvest, spending time with family and friends, savoring good food, making memories, and giving back to those who need it the most.

Prep Time: 5 minutes Total Time: ~60 minutes

Ingredients:

  • 1 c. cranberries
  • 2 c. apples, peeled and chopped
  • 1 c. orange juice
  • 1 t. cinnamon
  • 1 t. ginger
  • 4 T sugar

Directions: 

Add all of the ingredients into a pan and bring to a simmer. Simmer for about 1 hour, or until all ingredients are soft and the liquid has reduced.

Happy Thanksgiving and Hanukkah!

summer camp fun – week 2!

19 Jul

QjMCMkuZMbe2nkPntwhLKCHRThuGXQW8OMiIULIqojYThe second week of our first camp session is drawing to a close, and I can’t believe all the amazing things our campers have done over these past two weeks!

Despite the heat wave, our campers had a week of fun and adventures. Although we were disappointed not to be able to go on some of the trips we had planned, our days were full of delicious new recipes, art + garden activities, and a special heat wave treat!

ZzZGaQGrkLY46mIS4SKU6VIuvbBRnWMm538QH2DjfMcOn Monday, our campers braved the great outdoors for an interactive and fun trip to the Brooklyn Grange. There, our campers learned about bee pollination, harvesting vegetables, and a great song about compost which we put to good use later in the week. They also had the opportunity to create a delicious quinoa salad using fresh vegetables from the farm.

On Tuesday, we spent some time in the kitchen baking nutritious morning glory muffins. Everyone thought it was fun to see how good vegetables can taste in a muffin, and they were the perfect mid-morning snack before an afternoon at the movies! To escape the heat, everyone made a special trip to the theater for a showing of Despicable Me 2. It was a nice way to eas into the hot week ahead.

LwFvmI9yb3tw0hsFa-GhAYVma1C2D7czP-EW0trrWwoWednesday was a very exciting day at camp. After a few long days of anticipation, our campers traveled to Ample Hill Ice Cream where they learned about the ice cream making process, and then made their own vanilla ice cream on a bicycle! It was a big hit among the campers, and everyone was very excited to finally taste what they had churned. The campers returned ready for some nourishing food, and worked together to make tomato, mozzarella + pesto sandwiches. We rounded out the afternoon by making our own play dough and dying it using different foods! We had blueberries for purple/blue, pureed kale for green, and ketchup for red/orange.

Thursday we started the day with sparkling fruit sangria [don’t worry… it was kid friendly!]. White grape juice, seltzer, peaches, grapes, and nectarines made a refreshing drink before our morning art project. For lunch, we worked hard to make veggie hand pies + mashed potatoes. The campers even made the dough from scratch, and they were delicious. During lunch I even overheard one camper exclaim ‘This is the best thing I have ever tasted!’ Needless to say we have some budding young chefs among us.

N0ETonHm7MuIo0sQVWs8VS9wLFaPlylyzkRnqeo5MXcAs a Friday treat, we made another round of popsicles [blueberry + ‘coconut cream’] in the morning before heading the Union Square Farmers Market for another edition of Top Chef – Grain Salad! Each group bought three different color vegetables, 1 herb, and 1 type of salad green to mix with their quinoa, couscous, or brown rice. It was the perfect lunch for such a steamy day. We finished off the week with a relaxing yoga class. As our first session drew to a close we presented our Food + Garden experts with their very own cookbooks, a graduation certificate, and a golden spatula to symbolize their time with Butter Beans.

Quinoa everything salad

21 Jun

photo-49It’s easy to dress up quinoa, since it provides such a neutral base.

Use up lots of goodies sitting your fridge with this delicious, nutritious, and quite stunning quinoa salad.

Serves 2 – Prep time 5 minutes – Total time 7 minutes (not including the 20 minute quinoa time)

Ingredients:

  • Quinoa, 1 cup
  • Carrots, 1 medium sized, chopped
  • Scallions, 2 chopped
  • Raisins, handful, chopped
  • Almonds, handful, chopped
  • Red onion, 2 slices, chopped
  • Cilantro, handful, ripped
  • Lemon juice, 1 tbsp
  • Maple syrup, 2 tsp
  • Olive oil, 1 tbsp
  • Black pepper, a few grinds

Directions:

1. Cook quinoa: Place quinoa in a pot, with 2 cups of water. Bring to a boil, then to a simmer. Once all water is absorbed (about 20 minutes), remove from heat and cover for 10 minutes. Then fluff with a fork. Cook more quinoa if you want to use some later in the week, place in a container and refrigerate.

2. Prep your ingredients: Chop carrots, scallions, raisins, almonds, red onion, rip cilantro, and in a separate bowl whisk up lemon juice, maple syrup and olive oil.

3. Assemble + cool: Add all your chopped goodies into the cooked pot of quinoa, mix well. Pour dressing over, mix again. Cool in the fridge or eat right away.

You’ll be amazed at how delicious quinoa is!

Of course, feel free to use whatever you have in your fridge. This salad would taste great with all sorts of other veggies like mushrooms, peas, beets, kohlrabi, edamame, sunflower seeds, pepitas…the possibilities are endless with this versatile super-seed!

Expanding palates with quinoa salads

14 Mar

3445204341_5dda209085At the beginning of the school year, we had taken the chance to make our own quinoa, bread and tomato salad to serve at lunch. We thought, how can we go wrong with a savory salad that is refreshing and protein packed? Well, after the first few times we served it and saw children politely decline our offers, we thought we needed to remove it from our menu. Then something happened. Our spectacular servers passed around samples of the mysterious salad in small sample cups. After they tasted it, their outlook changed and they came back for seconds! We are now receiving requests to have it on our menu more often. We also noticed that our quinoa salad fans have grown a liking to our other menu items that are not as familiar to them, which is great news all around.

One of our lessons learned during lunch time is that by exposing children to new foods you help spark their curiosity, and help open their minds to different tastes, textures and experiences – ultimately expanding their palates and world-views. We welcome you to cook up your very own quinoa, bread and tomato salad to share with your family at home. Here’s how:

Serves: 4-6
Ingredients:
  • 1/4 cup quinoa
  • 4 slices of crusty bread
  • 1/3 cup olive oil + extra for bread
  • Salt + pepper
  • 4 ripe medium tomatoes
  • 1/2 small red onion
  • 2 tbsp thyme
  • 2 tbsp chopped parsley
  • 2 tbsp fresh basil
  • 1 tbsp lemon juice
  • 1 1/2 tbsp red wine vinegar
  • 2 garlic cloves, crushed and chopped
Directions:
  • Preheat the oven to 350F (for the bread).
  • Place the quinoa in a pot of boiling water and cook until tender for 10 minutes. Drain and leave to dry.
  • Drizzle the bread with olive oil and sprinkle with salt. Place on a baking sheet and cook for 10 minutes on each side, or until crisp. Break into small chunks.
  • Chop the tomatoes and slice the onion.
  • Place them in a mixing bowl and combine with all other ingredients, including the quinoa and bread.
  • Taste and adjust seasoning to your liking.

Photo courtesy of nerrisa’s ring