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My kids ate Quinoa and liked it! I have been wanting to prepare a Quinoa dish for a long time, but had been too cheap to buy a bag. Well, I broke the bank this week (ha ha) and bought it. After a long summer of “camp food” and quick prep/highly processed food, it came time to return to a healthier dinner. The kids go back to school in just over a week, and while the summer ending is saddening, the return to our school routine is welcome. I digress however, back to dinner.

In addition to the Quinoa I “fooled” my kids into thinking that Hummus was a typical vegetable dip. Home run #2 for the night. I perused many recipes and settled on my own variation of this one from All Recipes.com. Over there the recipe shines with 4 1/2 stars based on over 1600 ratings, definitely a keeper. Everyone spoke highly of the recipe and one of the kids actually had thirds. I am sold on Quinoa now and encourage you to try it too.

Southwestern Quinoa Salad

adapted from AllRecipes.com


  • 1 teaspoon vegetable oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups chicken or vegetable broth
  • 1 – 2 tbsp taco seasoning
  • salt and pepper to taste
  • 2 ears corn on cob, grill or saute (frozen or fresh)
  • 1 (15 ounce) cans black beans, rinsed and drained
  • 1/2 tomato, diced
  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and pepper, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Add salt, and pepper and taco seasoning. Bring the mixture to a boil. Cover, reduce heat, and simmer 15 – 20 minutes, until Quinoa has “burst”.
  3. Heat corn on grill or in saute’ pan until warm. Cut kernels from cob. Stir corn and black beans to Quinoa and simmer about 5 minutes until heated through. Fold in diced tomato and serve.