More information on Whole Kids Foundation™
Through its annual fundraiser this September, the foundation hopes to raise $3 million to help schools across the country make healthier changes in the lunchroom and classroom through its three key programs: salad bars, gardens and nutrition education classes for teachers. The foundation has funded 2,600 salad bars and 1,600 school gardens giving more than 2.2 million kids access to healthier food since its inception in 2011. Whole Kids Foundation’s
School Garden Grant Program
, created in partnership with
, is accepting applications now through Oct. 31. and applications for the
Salad Bar Grant Program
are accepted on an ongoing basis at wholekidsfoundation.org or saladbars2schools.org.
Wholesome Quinoa Salad with Fall Market Vegetables
1-1/2 cups quinoa, mix red and regular
3 carrots, chopped, 1 inch lengths
1/2 lb green beans, chopped, 1 inch lengths
1/2 small onion, julienne + 1/4 raw for garnish
2 cloves of garlic, minced
2 radishes, sliced
1 head of bok choy, leaves torn
juice of half a lime
wedge of parmesan to shave on top
fruity olive oil for tossing
pomegranate arils for garnish (optional)
salt and pepper for seasoning
Cook the quinoa according to instructions. While it cooks, saute all the vegetables, except the bok choy until just soft but not mushy. Season with salt and pepper.
Place the torn bok choy leaves at the bottom of the salad bowl. When the quinoa is done, add the hot grain on top of the leaves. It will flash cook them, leaving them wilted but with structure. Also the stem will give the salad a good crunch. Add the cooked vegetables, lime juice, oil. Gently toss the salad and adjust seasoning.
Sprinkle the radish slices and raw onion on top and generously top with parmesan shavings. Sprinkle pomegranate arils if using and serve immediately!