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
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and pepper, and saute until lightly browned.
- 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”.
- 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.