As the new school year begins, many parents and teachers are taking a good look at what their children are eating at school. With so much attention being given to the growing health problems children face due to obesity and childhood diabetes, the responsibility for guiding children toward making healthy eating choices belongs to all of us. Parents can provide healthy snacks and bag lunches, schools can ensure that vending machines are stocked with nutritious snacks avoiding high fructose corn syrup and sugar infused soft drinks. School districts can work with area farmers and food organizations to provide fresh, local fruits and vegetables to school lunch programs. We must pledge that we will no longer tolerate “empty” calories being served to our children in schools. Why not teach children the Healthy Eating A,B,Cs – Apples, Bananas, and Citrus?
At Evergreen Community Charter School, we are committed to making healthy eating a priority for our students and staff. We have created a sharing forum so that concerned parents and teachers can post recipes and ideas for school lunches and snacks.
Terry Deal, Environmental Education Coordinator
Evergreen Community Charter School
Yield: Makes six servings
Submitted by Lynn Player
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 Lg English hothouse or 2 Persian cucumbers, cut into 1/4″ pcs
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made one day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.