"One night at dinner we had leftover quinoa and a garden full of vegetables and came up with this dinner. I liked it so much that I wanted the leftovers in my lunch the next day and even requested it for my birthday dinner," says Joshua. "I would serve orange slices with mango Greek yogurt to have all the food groups represented from ChooseMyPlate." - Joshua Garrigues, age 8, Montana

Makes 4 servings

Ingredients:

• 2 cups quinoa, rinsed
• 1 tablespoon safflower oil
• 1 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 1 cup diced carrots
• 6 snow peas
• 1 cup baby bok choy
• 2 cups kale, stems removed, and torn into small pieces
• 1/4 cup minced fresh chives
• 2 large eggs, or 1/2 cup egg substitute
• 1 tablespoon reduced-sodium soy sauce

Preparation:

1. In a medium saucepan, cook the quinoa according to the package directions.
2. While the quinoa is cooking, in a large sauté pan or wok over moderately high heat, warm the oil. Add the ginger and garlic and sauté, stirring, for 1 minute. Add the carrots, snow peas, bok choy, kale, and chives and continue cooking, stirring occasionally, until tender, about 5 minutes. Add the cooked quinoa and stir to combine. Add the eggs and continue to cook, stirring, until scrambled, about 3 minutes. Add the soy sauce and continue to cook, stirring, for 1 minute. Serve hot.

333 calories; 16g protein; 51g carbohydrates; 9g fat (1.5g saturated fat); 319mg 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.