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
box of red or traditional quinoa (2 cups)
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
raisins, golden and regular
Optionally, Chobani Greek Yogurt (Mango
is the best) or Peach.
1. Cook 2 cups Quinoa with 4 cups
water until it boils, then reduce to simmer & cover (10-15 mins.)
Quinoa is cooked, add in all ingredients and mix well
3. Serve alone
or with Greek yogurt, flavored with honey
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