Green Child Magazine Back-to-School 2012 | Page 11

Garden Vegetable Quinoa
• 1 cup of quinoa
• 2 cups water
• ½ cup zucchini, chopped (substitute any
fresh vegetable you would like)
• ½ cup mushrooms, any variety you like,
chopped
• 1 pinch salt & pepper
• 1 pat of butter
• Tamarind sauce for mixing in
1. Combine quinoa and water in a saucepan,
cover with lid and bring to a boil.
2. Reduce heat, and let simmer for approximately
10-12 minutes or until all of the water is absorbed.
3. While quinoa is cooking, melt butter in a sauté
pan and add in the zucchini and mushrooms.
Stir and brown approximately 5-7 minutes.
Add in salt and pepper to taste.
4. Mix together vegetables with quinoa and pack
in a stainless steel to go container.

Cucumber & Cherry Tomato
Salad
• 1 cup cucumber, chopped
• ½ cup cherry or grape tomatoes, chopped
• ½ Tablespoon of cilantro,
chopped
• ½ lemon, squeezed
• ¾ cup rice wine vinegar
• ¾ cup organic raw sugar
• ½ teaspoon salt & pepper
1. Combine cucumber, cherry tomatoes
and cilantro in bowl.
2. In a separate bowl, combine, lemon,
rice wine vinegar, sugar, salt and pepper.
3. Mix both cucumber mixture and
dressing mixture together.

Fried Tofu Fries with Sesame
Soy Dip Sauce
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Firm tofu, cut into long strips
Olive oil
½ Tablespoon of braggs
Salt & pepper taste

1. In a frying pan, heat up olive oil.
2. Lay tofu strips in pan and drizzle with braggs,
salt and pepper.
3. Brown the tofu on both sides. This process
may take up to 5-7 minutes.
Sesame Soy Dip Sauce
• ¾ cup of Soy Sauce
• ½ Tablespoon Sesame Sauce
• pinch of sesame seeds
• 1 clove of raw garlic, cut in half
• 2 Tablespoons rice wine vinegar
1. Mix all ingredients together and let sit for a
while infusing the sauce together.
2. Serve with Tofu Fries and Kids Konserve
online has great stainless steel small containers that would work great for transporting soy
sauce.
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Photos by Alexandra DeFurio