Twelve year-old Sabrina Swee of Beresford won a trip to the White House later this week for her Hawaiian Kale Wraps recipe. Swee’s meal was chosen as a healthy, tasty option for First Lady Michelle Obama’s Healthy Lunchtime Challenge. 54 winners were chosen nationwide. Swee says a family vacation to Maui inspired the wrap.
“It’s kind of Asian like it has a lot of Thai ingredients, and what makes it more Hawaiian like is because it has pineapple grained and chopped in it, and it has a lot of vegetables, and lean ground beef, and it’s wrapped in kale,” says Swee.
Swee says she’s excited to tour the White House Kitchen Garden and the Smithsonian National Museum. Swee’s recipe was chosen out of more than 1,500 submissions in South Dakota.
Hawaiian Kale Wraps
Makes 5 servings
Ingredients 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 ? cup chopped scallions 10 kale leaves For the Sauce: ½ cup pineapple juice ? cup low-sodium soy sauce 2 minced garlic cloves ½ teaspoon dried ginger ? teaspoon cayenne ½ teaspoon sesame oil 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon cornstarch
Preparation 1. In a large sauté pan over moderate heat, cook the ground beef until browned and cooked through, about 10 minutes. Drain any excess fat.
2. 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.
3. 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.