"A year ago we traveled to Maui for a family vacation and enjoyed many Hawaiian dishes, which inspired us to create this wrap,” says Sabrina. “We wanted to incorporate many ingredients that we can grow locally and/or purchase locally at our small town grocery store. This recipe is very versatile, as you can use a kale leaf or other lettuce for the wrap." - Sabrina Swee, age 12, South Dakota

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
• ⅓ cup chopped scallions
• 10 kale leaves

For the Sauce:

• ½ cup pineapple juice
• ⅓ cup low-sodium soy sauce
• 2 minced garlic cloves
• ½ teaspoon dried ginger
• ⅛ 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.

404 calories; 17f fat; 39g carbohydrates; 23g protein

More information about the Kids' State Dinner:

• Check out the other winning 2014 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.