New Canaan Boy Wins Michelle Obama's Healthy Lunchtime Challenge

Congressman Jim Himes (CT-4) congratulated John Breitfelder, 9, of New Canaan on Tuesday for becoming the Connecticut winner of the First Lady’s 2013 Healthy Lunchtime Challenge. 

Breitfelder won with his Quinoa "Risotto" with Shrimp and Kale recipe and was scheduled to dine with First Lady Michelle Obama at the White House on Tuesday along with winners from the other 49 states as part of the Kids’ “State Dinner.” 

“Congratulations to John on winning this prestigious competition,” said Himes in the release. “It is so important that our children eat the nutritional meals they need to become healthy and strong, and I am pleased to see the next generation of young chefs making their own healthy choices.”

The Healthy Lunchtime Challenge invited families to create an original lunchtime recipe that is healthy, affordable, and delicious, following the nutritional guidelines of MyPlate. The winners were chosen by a panel of judges from Epicurious, the Department of Education, and the Department of Agriculture. Click here to download a cookbook of all of the winning recipes.

Breitfelder is quoted saying on the cookbook link, "For years, my mom has been hiding vegetables in our risottos. Now that I’ve caught on to her sneaky ways, I’ve kicked it up a notch and added quinoa in place of rice. This is now one of my favorites—and it’s gluten-free, too! For dessert, a bowl of raspberries and blueberries swirled around vanilla Greek yogurt is a fun red, white, and blue treat!”

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Breitfelder's Recipe for Quinoa "Risotto" with Shrimp and Kale

INGREDIENTS

3 tablespoons olive oil

3 cloves garlic, minced

1 pound large shrimp, peeled and deveined

Salt and freshly ground black pepper 

1/2 yellow onion, diced

1 cup well-rinsed quinoa

2 1/4 cups chicken stock or lowsodium chicken broth

1 cup chopped kale

1/2 cup frozen peas

1/2 cup frozen corn

1 medium plum tomato, chopped

1/4 cup grated Parmesan 

PREPARATION:

In a large sauté pan over moderate heat, warm 2 tablespoons olive oil. Add the garlic and shrimp, along with a pinch of salt and pepper, and sauté, stirring occasionally, until the shrimp turn pink, about 5 minutes. Transfer to a bowl. Do not clean pan.

In the same sauté pan over moderate heat, warm the remaining 1 tablespoon olive oil. Add the onion and sauté until translucent, about 3 minutes. Add the quinoa and cook, stirring occasionally, for about 1 minute. Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Add the kale, peas, corn, and tomato and cook until the quinoa is tender, about 5 minutes. Add the cooked shrimp and gently stir to combine. Add the Parmesan, and season with salt and pepper. Serve hot!

317 calories; 21g protein; 30g

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Congressman Jim Himes represents Connecticut’s 4th District, which includes the communities of Bridgeport, Darien, Easton, Fairfield,  Greenwich, Monroe, New Canaan, Norwalk, Oxford, Redding, Ridgefield, Shelton, Stamford, Trumbull,  Weston, Westport, and Wilton.