Adventist Health/Frank R. Howard Memorial

HMH Quinoa Bean Salad

Message from Chef Kyle Evans

Our Mission: Living God’s love by inspiring health, wholeness and hope. 

Our Vision: To be the best place to receive care, the best place to practice medicine and the best place to work.

Our Values: Integrity, Compassion, Respect, and Excellence.

The garden's mission statement is to be a model of sustainable gardening that will provide organic produce,

as well as be a place of restoration, while promoting educational outreach and community health awareness within a hospital setting. The nutritional services department's purpose is to restore the connection between our health and the food we eat. I see the garden as a significant platform to talk about a healthy diet because

of my commitment and willingness to establish the relationship between food and health. The garden helps

us teach about the importance of a healthy diet . . . it's a healthier approach to medicine . . . eat more plants, more often. We believe health care can and is doing more of this. Certainly, Adventist Health is establishing themselves as a leader in this area.

The hospital's Nutritional Services Department serves meals to patients, staff and visitors with the intention of cooking to heal. Roots' Restaurant is open to the public Sunday through Saturday for breakfast and lunch. For more information, please call the Frank R. Howard Memorial Hospital at (707) 459-6801. 

Click for video of Chef Kyle in the garden:

Servings: 24 (Vegan, Iron)

1 cup quinoa, raw

1 cup garbanzo beans, canned

1 cup kidney beans, canned

1/2 cup cranberries, dried

1/2 almonds, toasted

2 Tbs olive oil

2 Tbs lemon juice, fresh

1 Tbs lemon zest

2 Tbs parsley, fresh

1 Tbs thyme, fresh

1/2 cup celery, diced

1/2 cup cucumber, diced

1/4 cup red onion, diced

1/2 cup tomato, seedless

1/2 tsp salt

Cook quinoa in 2 cups water, bring to a broil then reduce and simmer with lid for 20 minutes. Set aside and let cool. Combine rest of ingredients and mix together in a large bowl. Yield: 7 cups.

Per Serving (excluding unknown items): 113 Calories; 4g Fat (29.2% calories from fat); 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 1 Grain (Startch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.