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Hawaiian Kale Wraps

"A year ago we traveled to Maui for a family vacation and enjoyed many Hawaiian dishes, which inspired us to create this wrap,” says Sabrina. “We wanted to incorporate many ingredients that we can grow locally and/or purchase locally at our small town grocery store. This recipe is very versatile, as you can use a kale leaf or other lettuce for the wrap." - Sabrina Swee, age 12, South Dakota

Makes 5 servings


For the Wrap:

  • 1 pound lean ground beef
  • 1 cup water
  • ½ cup uncooked quinoa
  • ½ cup thinly sliced red bell pepper
  • ¾ cup shredded carrot
  • ¾ cup canned pineapple, drained and chopped
  • 2 cups coleslaw mix or broccoli slaw mix
  • ⅓ cup chopped scallions
  • 10 kale leaves

For the Sauce:

  • ½ cup pineapple juice
  • ⅓ cup low-sodium soy sauce
  • 2 minced garlic cloves
  • ½ teaspoon dried ginger
  • ⅛ teaspoon cayenne
  • ½ teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon cornstarch


  1. In a large sauté pan over moderate heat, cook the ground beef until browned and cooked through, about 10 minutes. Drain any excess fat.
  2. Meanwhile, in a small stockpot, add 1 cup water and the quinoa and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked. While quinoa is cooking, combine the sauce ingredients in a medium bowl, mix together, and set aside.
  3. When quinoa is done, increase heat to medium-high and add the sauce, red bell pepper, carrots, pineapple, and coleslaw mix. Mix thoroughly and cook for 3 minutes then add the scallions. Place about ¼ or ½ cup (depending on the size of your kale leaf) of the cooked mixture in the middle of a washed kale leaf, wrap, and eat.

404 calories; 17f fat; 39g carbohydrates; 23g protein

More information about the Kids' State Dinner:

  • Check out the other winning 2014 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.