Garden Kitchen Lab

The Garden Kitchen Lab is a backyard-to-table educational program for underserved communities. Our mission is to give youth and their families access to healthy and locally grown food through starting and sustaining food-producing gardens. This hands-on multi-disciplinary program puts the power in the hands of community citizens, so they understand the link between food production, the environment and their health, and take ownership of their nutrition.

Quinoa Salad by Illari

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Illari, a seven year old from Peru shows students how to prepare a quinoa salad 🙂  First step boil water, once the water is boiling add the quinoa. For two cups of quinoa use four cups of water and add salt to taste. Chop one sweet red pepper and a two handfuls of celery into very small pieces. Once the quinoa boiled use  a strainer to discard the water and pour it to a large bowl to cool it down. Add the pepper and the celery. Use a blender to dissolve the pulp of two passion fruits and use a strainer to keep only the pulp. Add it to the quinoa mix. Add salt and olive oil to taste. Mix one avocado with olive oil and salt and use it to garnish. This recipe serves ten people . Through this activity the children learned quinoa grows in Peru, Bolivia, Ecuador and Colombia and that it needs high altitudes to grow. With the aide of a world map the children located these countries and understood how quinoa is harvested. They also tasted passion fruit for the first time. It was beautiful to see how the kids where inspired by another child to prepare something new and how receptive they were to new tastes.

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