Daily Herald | Posted: Monday, January 12, 2009 11:00 pm
Besides being a wife, mom and grandma, Orem's Pat Martinez is a student teacher, writer and athlete.
Presently, Pat is focusing on student teaching because she's so impressed with the students at Spanish Fork High School. She has five classes there. "The kids are wonderful, intelligent and dedicated to their education," says Pat. "I am very impressed with the feeling at Spanish Fork High. ...
"I recently sat poolside with a woman who said teenagers no longer had respect for education, but I was able to tell her my experience was different. Kids are still great in 2009."
She said substituting for a friend at Timpanogos High School a few years ago gave her the same great experience and "in part was what inspired me to go into education."
With English degree in hand, Pat returned to Brigham Young University for her teaching certification. "I will be 49 when I have my own classes," she says. "I would encourage women like myself, who have raised a family and have great experience with their children and other children, to consider this mid-life career change."
Pat and her husband, Tony, have four children and two grandchildren. One daughter, Paloma, age 15, is still at home. "Deciding to teach was, in part, to prepare me for when everyone leaves home," says Pat.
In addition to all these roles, Pat writes historical fiction. And Pat's personality really comes out when she talks about her passions: ocean and surf kayaking.
And yes, she cooks for her family. The basis for the dish she shares is quinoa (pronounced keen-wa), a high-protein grain available at health food stores or health food sections of most supermarkets.
"This is a tremendously healthy meal and can be made with any variety of vegetables," Pat says. "For the kind of demands and the kind of lifestyle I want to live, I want optimum nutrition.
"I like to make food that allows for flexibility and spontaneity -- what happens to be in the fridge or what is fresh from the market.
"My daughter requested this recipe just yesterday!"
Over and above being healthy, it doesn't take long to prepare. Quinoa takes only 10-15 minutes to cook.
Quinoa Medley
• 1 cup quinoa
• 5-6 cups combination of two of the following: spinach, kale, Swiss chard
• 1/4 to 1/2 cup minced onion
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon or lime juice
• 1 basket cherry tomatoes
• 1 cucumber
• 1 avocado
• 1 tablespoon or to taste of Bragg Liquid Aminos*
Follow directions on box for cooking quinoa. Toss greens with minced onion and olive oil and sauté in olive oil. Squeeze fresh lemon or lime juice over greens/quinoa mixture. Slice fresh tomatoes, cucumber and avocado. Mix with greens/quinoa. Season with Bragg Liquid Aminos.
• Cook's notes: This can be prepared without sautéing the greens. It can be tossed with fresh salad greens. Pat especially likes arugula and adds, "Honestly and truly you can do whatever you want to it."
*Bragg Liquid Aminos is a liquid protein concentrate derived from soybeans and is available at health food stores.