Quinoa Shaker Salad
(Courtesy of Callie Gavorek, Market Intern and Executive Chef’s Assistant at Eastern Michigan University)
This recipe is high in heart healthy monounsaturated and omega-3 fats, high in protein and high in fiber, due primarily to the grain quinoa, healthy nuts and lots of fruits and vegetables. This dish can also be made gluten-free and nut-free for allergy sufferers.
1/2 curp cooked White Quinoa
1 Red Bell Pepper, diced
1/2 cup cooked Edamame
1/2 cup cooked Red Quinoa
1/2 cup cooked Green Peas
1/2 cup Currants
1/2 cup Green Onion, chopped
1/2 cup Walnuts, chopped
4 tbsp Gluten-Free Balsamic Dressing
Directions: Combine all ingredients except dressing. Add dressing before serving, in a sealed container – shake and enjoy.
Roasted Vegetable Wrap
(Courtesy of Prescription for Health Staff. Washtenaw County Public Health)
Roasting vegetables concentrates their sugars, improving flavors and texture for picky kids. With the addition of calcium and protein through low-fat cheese, this wrap is sure to please.
1 medium red pepper, cut into 1″ wide slivers
1 medium zucchini, cut into 1/4″ slices lengthwise
2 medium plum tomatoes, halved
1 medium onion, quartered
4 teaspoons olive oil
Nonstick cooking spray
Dried herbs, such as basil, thyme, parsley, marjoram, etc.
4 oz light cheese (we recommend crumbled feta or ricotta from Greystone Creamery)
4 tortillas (whole wheat if possible)
Handful of fall greens (spinach or arugula)
1. Turn over to 375 degrees
2. Line a roasting pan with foil and spray with nonstick cooking spray or brush lightly with oil.
3. Brush vegetables with olive oil and sprinkle on desired herbs
4. Place vegetable in a single layer on roasting pan.
5. Bake until vegetable are lighlty browned and tender, about 20 minutes.
6. Divide vegetable among tortillas, sprinkle with cheese, add some greens, wrap and enjoy
7. For lunches, make the night before and then tightly wrap in tin foil , then put in a plastic bag to prevent leaking.