“I wanted to make something healthy that gave me energy to play sports,”says Jay. “I play outside a lot after school or I have a ballgame and I wanted something good to fill meup. I’m kind of a picky eater, but I love fish and I knew I wanted it to be the main ingredient. My mom adds vegetables in food that I may not see, so I like these better because they are different colors and I can tell which ones I’m eating!” - Jay Wolanzyk, age 10, Alabama

Makes 4 Servings

Ingredients:

• 4 fresh or frozen tilapia fillets
• Salt to taste
• 1 cup quinoa, rinsed
• 1 large carrot, peeled and thinly sliced
• 1 large cucumber, thinly sliced
• ½ cup red cabbage
• 1 cup broccoli, chopped
• ¼ cup fresh cilantro
• Juice of 1 lime
• 4 whole-wheat tortillas or wraps

Preparation:

1. Preheat the oven to 350°F. On a large baking sheet, place the tilapia, and add salt to taste (if frozen, defrost the fish first). Bake for 25 minutes, or until the fish flakes easily with a fork.
2. Meanwhile, in a medium pot, bring 2 cups of water and the quinoa to a boil over medium heat; reduce heat to low and cook for about 20 minutes, or until tender.
3. In a large bowl, combine the vegetables and cilantro. When the fish is done, squeeze lime juice over each fillet. Fill each whole-wheat tortilla with fish and about ¼ cup vegetables. Roll up and serve.