Vandal Diversity Bowl
By Katrina Ely and Brooke Garcia
The various colors used in our dish are representative of the diversity within our campus. The recipe that we have developed was created with these diverse populations in mind. Each of our ingredients represents different cuisines from African to South American. This recipe is a great starter or appetizer to serve at thanksgiving, because of its vibrant colors and classical holiday flavors. The dressing that was used contains ground cloves, nutmeg, and cinnamon mixed with a freshly squeezed orange. The dressing mimics the flavors of a spiced cider that is served at this time of year. The use of yams in the recipe incorporates a spin off traditional candied yams. We hope that you and your family enjoy this healthy alternative during your thanksgiving celebration.
- Oven: 350⁰F
- Bake: 15 minutes
- Yield: 5
- Portion: 1 heaping cup
- 1 cup uncooked quinoa, cook separately
- 10 Brussels sprouts
- 1 small yam
- 1/8 tsp salt
- 1/3 cup chopped pecans
- 1/3 cup + 1 Tbsp. dried craisins
- 1 Naval orange, chopped
- 1 Naval orange, juiced
- 2 tsp brown sugar
- 1/8 tsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- Preheat oven to 350⁰F and start cooking quinoa separately.
- Cut ends off of Brussels sprouts and then quarter.
- Chop the yam into ¼ inch disks, then quarter.
- Grease baking sheet with nonstick cooking spray and spread Brussels sprouts and yams flat on the pan.
- Bake Brussels sprouts and yam for 15 minutes or until the yams are tender.
- Let quinoa cool for 5 minutes in large mixing bowl. Add yams and Brussels sprouts after they have cooled 5 minutes.
- Chop orange into bite sized pieces and mix with dried craisins and pecans in a separate bowel.
- Juice orange in a small bowl, add spices and brown sugar. Taste the dressing and add more spice depending on preference.
- Add dried craisins, pecan, and orange chunks mixture to quinoa and mix ingredients carefully.
- Pour dressing over quinoa mixture, mix, and serve.
Calories 301; Total Fat 8g; Cholesterol 0 mg; Sodium 88mg; Carbohydrates 19%; Dietary Fiber 7g; Protein 8g; Vitamin A 71%; Vitamin C 90%; Iron 15%; Calcium 7%