Fair Trade San Diego advisory committee members Woke Up The World this morning with delicious fair trade treats at Cafe Virtuoso. Fair Trade goodies included coffee and tea from Cafe Virtuoso and banana chocolate muffins and a fresh red quinoa salad both created with love from Carolyn and Becca.
As committee members enjoyed their tasty fair trade breakfast, they put the final touches on their event plan for the World Fair Trade Day event taking place this Saturday, May 7th, in downtown San Diego. An event not to be missed!
Becca's Fair Trade Quinoa Salad Recipe (serves 4)
1 cup Fair Trade red quinoa
1 cucumber cubed
2 tomotoes cubed
1/2 jar of olives
1/2 jar of artichoke hearts
1/2 round of cotija cheese
chopped cilantro to taste
1 lemon squeezed
Cook quinoa as directed on package and let it cool.
Cube all the veggies, mix them together and squeeze in lemon
Crumble the cheese into the mix
Mix in the quinoa, Chill and Enjoy!
Carolyn's Fair Trade Banana Chocolate Muffin Recipe (makes 18)
1 1/2 c. flour
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 ripe Fair Trade bananas
1/2 c. milk
1 tsp. Fair Trade vanilla extract
3/4 c. butter at room temperature
1/2 c. Fair Trade sugar
1/2 c. packed Fair Trade light brown sugar
3 large eggs
1 c. Fair Trade chocolate chips
Heat oven to 375 degrees. Line 18 muffin pan wells with paper liners.
In a medium-size bowl whisk together both flours, baking powder, baking soda, and salt.
In another bowel, use a fork to mash the bananas, then stir in the milk and vanilla extract
until well blended.
In large bowl, use a mixer set on medium speed to beat together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce mixer speed to low and blend in one-third of the flour mixture. Add half the banana mixture and blend again. Continue alternating between the flour and banana mixtures, until all the ingredients have been incorporated into the batter. Fold in the chocolate chips.
Divide the batter evenly among the muffin cups. Bake the muffins until a toothpick inserted into the center comes out clean, about 20 - 25 minutes. Let the muffin cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To freeze the muffins, wrap them in foil or freezer wrap or put them in freezer bags. They can be frozen for up to 3 months.
To reheat, place an unwrapped muffin on a paper towel and microwave on high for 20 seconds. Foil-wrapped muffins ca be reheated in the oven at 350 degrees for 10 - 15 minutes.