Recipe / Community
July 21, 2014
THE ASIAN REPORTER n Page 11
Local science teacher Sunita
Macwana receives patent
OUTSIDE THE (LUNCH)BOX. With a new school year on the horizon, it’s time to think about what’s for
lunch. Quinoa Lunch Box Rollups — colorful veggie/protein rolls — are a great alternative to the typical sand-
wich. (AP Photo/Matthew Mead)
Rethinking sushi rolls for
a filling packed lunch
By Sara Moulton
The Associated Press
ith a new school year on the
horizon, it’s time to think about
what’s for lunch. Brown bagging
it is plenty economical, but a steady diet of
sandwiches becomes boring pretty quickly,
to say nothing of the fact that all those
servings of refined carbs simply don’t
provide the energy necessary to power one
through a long afternoon.
So here is an alternative to the typical
sandwich — colorful veggie/protein rolls
that are light, yet still substantial. I
modelled it on a sushi roll, but swapped out
the rice for quinoa, and the fish for
turkey.
By now, most folks have heard of quinoa,
an ancient grain-like seed. It’s not only a
protein-rich food, it’s also gluten-free and a
terrific source of many nutrients,
including fiber. But flavor-wise, quinoa
isn’t exactly a powerhouse. So I add a little
lemon juice and olive oil, which makes it
quite tasty.
W
Another of quinoa’s charms is that it’s
quick to cook, unlike most grains. White
quinoa is the most common variety, but
you’re welcome to substitute black or red
in this recipe (though the end result will
not be as pleasing to the eye). Be sure to
check the back of the package to make sure
the quinoa has been pre-washed. If not,
rinse it well yourself before cooking. It can
be bitter otherwise.
This lunch roll is formed with a double
layer of sliced turkey breast, which
ensures that it won’t fall apart. Lean roast
beef would perform the same task, if that’s
more your style. I’ve filled it with carrots
and red peppers, but any vegetables cut
into thin strips will do. Likewise, you can
substitute the lettuce of your choice for the
spinach I specify. This recipe is very
adaptable.
Editor’s note: Sara Moulton was executive chef at
Gourmet magazine for nearly 25 years, and spent a
decade hosting several Food Network shows. She
currently stars in public television’s “Sara’s Weeknight
Meals” and has written three cookbooks, including
Sara Moulton’s Everyday Family Dinners.
Dr. Sunita Macwana, a
science teacher at Westside
Christian High School, was
recently awarded her first
patent by the U.S. Patent
and Trademark Office for
work she did with a group
of Kimberly-Clark scien-
tists. Two other patent
applications Macwana was
involved with are still
under consideration.
The approved patent
relates to the generation of
oxygen for use in cosmetic
formulations. A lack of
oxygen
is
commonly
experienced by people as
they grow older or suffer
from diseases such as
diabetes due to poor blood
circulation. Low oxygen
levels often lead to poor
skin health as well as
wrinkles, dryness, and
reduced skin elasticity.
“The delivery of oxygen
FIRST PATENT. Science teacher Dr. Sunita Macwana was recently
awarded her first patent by the U.S. Patent and Trademark Office for work
she did with a group of Kimberly-Clark scientists. (Photo courtesy of
Westside Christian High School)
to the skin for common use emulsion that supplies
is a technological challenge oxygen on demand to the
since oxygen is quite skin. This will be a great
reactive and unstable,” product for so many
said Macwana. “We created women. I can’t wait for it to
a two-part oil-in-water make it to market.”
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Dien Danh
dien_danh@yahoo.com | (503) 810-4454
Quinoa Lunch Box Rollups
Start to finish: 45 minutes (20 active)
Makes 4 rollups
1/2 cup low-sodium chicken broth
1/4 cup quinoa
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
8 deli slices (about 8 ounces) fresh or smoked turkey
3 tablespoons plus 2 teaspoons light mayonnaise
1 cup (1/2 ounce) baby spinach
1/2 red bell pepper, cored and cut into 1/8-inch-thick strips
1 small carrot, cut into 1/8-inch-thick strips
In a small saucepan, bring the broth to a boil. Add the quinoa, return to a boil,
cover, and cook over medium-high heat until the quinoa has absorbed all of the
broth, about 12 minutes. Remove from the heat, stir in the lemon juice and olive oil,
then fluff with a fork. Cover and let stand for 15 minutes. Let cool to room
temperature before assembling the rolls.
On a cutting board, lay out four of the turkey slices. Top each one with a second
turkey slice to make a double layer. Spread two teaspoons of the mayonnaise on the
top of each double layer, then spread a quarter of the spinach on top of the
mayonnaise. Mound a quarter of the quinoa on top of the spinach, spreading it to
within half-inch of the edges.
Arrange several red pepper and carrot slices crosswise down the middle of the
roll. Starting with the short side of each turkey stack, roll up the turkey tightly to
enclose the filling. Cut each roll crosswise into four rounds and arrange the slices,
cut sides up, in a lunch container.
Nutrition information per rollup: 190 calories (90 calories from fat, 47 percent of
total calories); 10 g fat (1.5 g saturated, 0 g trans fats); 30 mg cholesterol; 14 g
carbohydrate; 2 g fiber; 4 g sugar; 12 g protein; 700 mg sodium.
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