"This recipe has its origins from Grandma’s Polish heritage,” says Andrew. “It’s a delicious mix of cucumbers, sour cream, lemon juice, and salt. Our recipe eliminates the high-fat sausage and adds protein-rich toasted quinoa and melted Muenster cheese. We added a fresh vegetable mix including the traditional beets, but also added red onion, asparagus, corn, and peas." - Andrew Chardack, age 9, Utah

Makes 4 servings

Ingredients:

For the Cucumber Salad:

• ½ cucumber, peeled and chopped
• ½ cup Greek kefir sour cream (or low-fat sour cream)
• Juice of 1 lemon
• ½ teaspoon salt

For the Vegetable Medley:

• 1 tablespoon olive oil
• 1 red onion, peeled and diced
• 6 asparagus stalks, cut in ¼-inch pieces
• ½ cup fresh or frozen corn
• ½ cup fresh or frozen peas
• 1 beet--peeled, cooked, and cubed
• Salt and pepper to taste

For the Potato Mixture:

• 2 medium red-skin potatoes, cooked and cubed
• ½ cup cooked quinoa
• 2 slices Muenster cheese

Preparation: 

1. Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.
2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.
3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add ½ cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.

308 calories; 14g fat; 38g carbohydrates; 10g 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.