Embrace the kale and quinoa craze
The current kale and quinoa (pronounced keen-wa) craze shows few signs of slowing. Learn to embrace the so-called “superfoods” with three new Continuing Education classes being offered through Harper College.
In Quinoa Breakfast Recipes and Cooking with Quinoa, students will be introduced to the benefits, history and preparation of the versatile, gluten-free ingredient, which – despite its reputation as a grain – is actually a seed from a vegetable closely related to spinach and beets. Dishes to be prepared in the morning-focused course include coconut quinoa pancakes, java quinoa smoothies and a breakfast casserole, while Cooking with Quinoa students will tackle recipes including macaroni and cheese, quinoa patties and quinoa salad with pears, baby spinach and chick peas in a maple vinaigrette.
All Kale, a new course featuring the trendy roughage, will highlight the nutrient powerhouse in recipes such as kale chips, kale and quinoa patties and massaged kale and butternut squash salad.
Quinoa Breakfast Recipes will run from 9 to 11 a.m. Saturday, Jan. 25; All Kale from 7 to 9 p.m. Thursday, Jan. 30; and Cooking with Quinoa from 9 to 11 a.m. Saturday, Feb. 8. Each class costs $90 for tuition and fees and takes place at My Chef Station, 632 E. Irving Park Road, Roselle. Seats are limited. To register, visit harpercollege.edu/ce or call (847) 925-6300.
Press contact: Kim Pohl, Media Relations Manager, 847.925.6159