If you’ve been to a Twins baseball game at Target Field on a Sunday afternoon, you may have satisfied your hunger pangs with a refreshing healthful salad from the Roots for the Home Team Garden Goodies Cart.
A couple of weeks ago, along with with other members of the Minneapolis-St. Paul Chapter of , Les Dames d’Escoffier International, I had an opportunity to have a taste of one of the salads created by young people who are participants in the Community Design Center of Minnesota (CDC), a youth development program on the east side of St. Paul.
Bryan and Ly’s Epic Quinoa Salad was tossed together on an outdoor patio at Swede Hollow Bakery and Cafe by two young CDC program participants who work in organic, sustainable vegetable and flower gardens in several locations in east St. Paul. One of the gardens borders the Swede Hollow patio.
As they dumped prepared ingredients into a large mixing bowl, the girls told us that quinoa is an ancient grain that is very good for us. When all the vegetables, fruit and herbs had been tossed together, they added an Asian-inspired dressing. This salad recipe was created by CDC members.
I made the salad over the weekend and packed it into jars. They traveled well in a cooler on my weekend road trip. The unusual, refreshing combination of quinoa, kale, vegetables, grapes and mint gets a little kick of heat from chili garlic sauce in the dressing. It was a very satisfying meal in the park on an afternoon with temperatures over 90 degrees.
This easy-to-tote salad is perfect for 4th of July picnics and meals on the boat.
The Twins still have several home games scheduled for Sundays at Target Field. Stop by the Roots for the Home Team Garden Goodies Cart and try one of the fresh, flavorful and healthful salads. Roots for the Home Team makes it so easy to eat well at the ballpark.
Dates you’ll find the Garden Goodies cart at Target Field:
- July 15th and 29th
- August 12th
- September 9th, 16th and 30th
Bryan and Ly’s Epic Quinoa Salad(recipe from Roots for the Home Team Garden Goodies Cart)
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 2 teaspoons chili garlic sauce
- 2 tablespoons rice vinegar
- 1 cup uncooked quinoa
- 2 cups packed shredded kale leaves (remove thick ribs)
- 1 cup red cherry tomatoes, quartered
- 1 cup red grapes, halved
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 4 cups mixed spring greens
- 1/2 cup roasted & salted sunflower seeds
1. Mix all dressing ingredients in large bowl. Cook quinoa according to package directions. Rinse with cool water; drain well.
2. Place quinoa in bowl; toss with half of the dressing. Add kale, tomatoes, grapes, cucumber and mint. Gently stir until well blended. Serve on top of spring greens. Drizzle each serving with remaining dressing and sprinkle with sunflower seeds.
Tips from the cook
- I’ve discovered peanuts are a delicious substitute for sunflower seeds in this salad.