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March Recipe

QUINOA FRUIT SALAD

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This month's recipe was created by Danny Whilhoit, Student President of the Nutrition Club at Johnson & Wales Culinary Institute.  It features Quinoa (keen-wah), a "protein power food."  While quinoa is considered by many to be a "whole grain", it is actually the seed of a grain.  It is a nutrition power food, as it has all 9 amino-acids, making it a "complete protein."  Quinoa is very versatile and can be used in place of rice or pasta, or as a dessert, as in this recipe.

Quinoa Fruit Salad
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Ingredients:
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1 box of red or traditional quinoa  (2 cups)

3 Tablespoons honey or 2 tbs blue agave nectar

1 Tablespoon cinnamon

1/2 Tablesppon ground ginger

pinch of allspice

1/2 tsp salt,kosher

1/4 cup pineapple juice

1/4 cup mango nectar or papaya nectar

fresh fruit (quartered strawberries, blueberries, sliced bananas)

dried mango or papaya (optional but so good)

raisins, golden and regular

pecans, chopped (optional)

Optionally, Chobani Greek Yogurt (Mango is the best) or Peach. 
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 DIRECTIONS:      


1.  Cook 2 cups Quinoa with 4 cups water until it boils, then reduce to simmer & cover (10-15 mins.)
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2. Once Quinoa is cooked, add in all ingredients and mix well
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3. Serve alone or with Greek yogurt, flavored with honey
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The salad can be held for about a week in the fridge, and as another plus, the longer it's being held all of the flavors come together more, and it tastes that much better.
*Eat for a protein-packed snack, for dessert, or for a quick breakfast.

DECEMBER RECIPES - MINTY BLACK BEAN BROWNIES, DARK CHOCOLATE COVERED PRETZELS

FEBRUARY RECIPE - CHOCOLATE BEETROOT CUPCAKES