"I created this recipe because I love to eat healthy. Quinoa is a grain and was grown about 5,000 years ago in the Andes Mountains. This grain is tasty and it's combined with my favorite vegetables, shrimp, and pineapple," says Emma-Kate. "This is a fun healthy lunch for school. I would serve it with a glass of 2% milk." - Emma-Kate Schaefer, age 8, Arkansas

Makes 5 servings

Ingredients: 

For the spring rolls:

• 2 1/4 cups low-sodium chicken broth
• 3/4 cup black quinoa, rinsed
• 1 1/2 tablespoons coconut oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 cup asparagus tips
• 2 cups medium shrimp, peeled, cleaned, and tails removed
• 3/4 cup diced fresh pineapple
• 10 rice paper wrappers

For the orange-cilantro dipping sauce:

• 1/4 cup sesame oil
• 1/4 cup freshly squeezed orange juice
• 1 1/2 teaspoons freshly grated orange zest
• 2 tablespoons soy sauce 
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons agave nectar
• 1 teaspoon chopped garlic 

Preparation:

Make the spring rolls:

1. In a large pot over moderate heat, combine the chicken broth and quinoa and bring to a boil. Reduce the heat and simmer until the quinoa is tender, about 15 minutes. Transfer the cooked quinoa to a large bowl.
2. In a large saucepan over moderate heat, warm the coconut oil. Add the red and yellow bell pepper and the asparagus tips and cook until tender, about 3 minutes. Add the cooked vegetables to the quinoa. Do not clean the saucepan.
3. Using the same saucepan, sauté the shrimp over moderate heat until fully cooked through, about 2 minutes. Add the shrimp to the quinoa-vegetable mixture then add the pineapple and toss to combine.

Make the orange-cilantro dipping sauce:

1. In a blender, combine the sesame oil, orange juice, orange zest, soy sauce, cilantro, agave nectar, and garlic. Pulse until smooth.

Assemble the spring rolls:

1. Add 2 tablespoons of the dipping sauce to the quinoa, vegetable, and shrimp mixture and mix well.
2. Fill a pie dish with warm water. Immerse 1 rice paper wrapper in the water until pliable, about 15 seconds, then transfer it to a cutting board. Place a generous teaspoon of filling into the middle of a rice paper wrapper. Fold the bottom over the filling then fold both siders into the center, and roll the wrapper up tightly to form a spring roll. Transfer the spring roll to a plate and keep covered with a damp paper towel. Repeat with the remaining filling and rice paper wrappers. Serve with dripping sauce.

393 calories; 17g protein; 40g carbohydrates; 17g fat (5g saturated fat); 500mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.