Hawaiian Kale Wraps

Courtesy of epicurious

Servings: 5
Prep Time: 15 Min.
Cook Time: 18 Min.

For the Wrap:
* 1 lb. lean ground beef
* 1 c. water
* 1/2 c. uncooked quinoa
* 1/2 c. thinly sliced red bell pepper
* 3/4 c. shredded carrot
* 3/4 c. canned pineapple, drained
and chopped
* 2 c. coleslaw mix or broccoli slaw mix
* 1/3 c. chopped scallions
* 10 kale leaves

For the Sauce:
* 1/2 c. pineapple juice
* 1/3 c. low-sodium soy sauce
* 2 minced garlic cloves
* 1/2 tsp. dried ginger
* 1/8 tsp. cayenne
* 1/2 tsp. sesame oil
* 1 Tbsp. lime juice
* 1 Tbsp. honey
* 1 Tbsp. cornstarch

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 1/4 or 1/2 cup (depending on the size of your kale leaf) of the cooked mixture in the middle of a washed kale leaf, wrap, and eat.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Sabrina Swee, Age 12
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 404;   Total Fat: 17g;   Total Carbs: 39g;   Protein: 23g;