Last year, Ina Cheatem moved to Novi Community Schools as part of Chefs Move to Schools. This year, she is garnering national recognition for her work with Novi Meadows 6th Grade Upper Elementary School where Ina and her team developed Aztec Grain Salad, which was just selected by the Food and Nutrition Service (FNS) for publication in the Recipes for Healthy Kids cookbooks!
The Recipes for Healthy Kids Competition is an initiative of Let’s Move! with the support of the U.S. Department of Agriculture. The Challenge brings together food service staff, chefs, students, and community members to develop creative, nutritious, tasty and kid-approved recipes that schools can easily incorporate into National School Lunch menus. The goal is to help to increase students' intake of: 1) whole grains; 2) dark green and orange vegetables; and 3) dry beans and peas. T
Her Team Recipe was selected by a judging panel as one of the top 30 recipes out of more than 340 recipes submitted as a part of the Recipes for Healthy Kids Competition. The recipe will be published and the team highlighted in cook books for home and school use.
Congrats on your selection Ina!
Here is the recipe: Aztec Grain Salad This South American high-protein grain, combined with aromatic, roasted squash, apples, and dried cranberries is served as a side dish and is a great addition to almost any entrée. Ingredients • 1 3/4 cups of Butternut squash, raw, seeded, peeled, in 1/2 inch cubes (308 gr) • 1 tbsp of Canola Oil (14 gr) • 1 3/4 cups of Granny Smith apples, peeled, cored, in 3/4 inch cubes (308 gr) • 1 1/3 cups of Quinoa, white, dry, uncooked (210 gr) • 1/3 cup of Dried cranberries, sweetened (42 gr) • 2 1/2 tbsp of Orange juice concentrate (30 gr) • 1 1/4 tbsp of Olive oil (15 gr) • 1 tsp of Honey (7 gr) • 1/3 tsp of Dijon mustard (1.6 gr) • 1/10 tsp of Salt (0.4 gr) • 1 pinch of Ground pepper (0.2 gr) • 1/2 tsp of Ground cinnamon (1 gr) Preparation 1. Preheat oven to 400 F. 2. To cook quinoa, pour quinoa into small (for 6 servings) or large (for 50 servings) saucepan. Add water in a ratio of 1 part quinoa: 2 parts water, i.e.: for 50 servings use 11 cups dry quinoa and 22 cups water. Bring to a boil. Once water is boiling, turn down heat, cover with lid, and let simmer for 15-20 min. or until all water is absorbed into the quinoa. Let cool. 3. Combine apple and squash cubes in a small (for 6 servings) or extra large (for 50 servings) stainless steel bowl. Add canola oil and toss well. 4. Pour apple and squash mix onto a full size (for 50 servings) or half-size (for 6 servings) aluminum sheet pan and place in oven. Roast for 10-15 min. or until butternut squash is soft, yet still firm, and slightly brown on the edges. Let cool. 5. In a small (for 6 servings) or large (for 50 servings) stainless steel bowl, combine: orange juice concentrate, olive oil, honey, Dijon mustard, salt, pepper, and cinnamon. Whisk into a dressing. 6. In a small (for 6 servings) or large (for 50 servings) stainless steel food pan, combine: quinoa, apples/squash mix, cranberries, and dressing. Toss well to combine. 7. Cover and refrigerate for at least 2 hours so flavors can combine. 8. Serve chilled.