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
- In a large sauté pan over moderate heat, cook the ground beef until browned and cooked through, about 10 minutes. Drain any excess fat.
- 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.
- 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.