Quinoa Salad

We’re always on the hunt for new foods that are both nutritious and delicious.  It is especially exciting if these meals get a thumbs up from the kiddoes.  We want our children to have well developed palates and a willingness to try new foods.  The more new foods they try at home, the more likely they’ll be willing to experiment with different cuisines when they’re out and about in the world.

Quinoa is an ancient grain from South America, technically more closely related to spinach and beets than wheat or rice.  But it cooks up like a grain.  Moreover, it is a complete protein and high in iron.  It has a somewhat nutty taste that joins well with herbs like oregano or cilantro.

It took us a while to work with this new grain and to develop a recipe that was spot-on good and that the kiddoes look forward to eating.   The following recipe is our absolute winner.  It is a tasty combo of flavors and textures that we love.  Serve it as a main course, or as a side in a bigger meal.

The Recipe:

2 Cups Water

1 Cup Quinoa (rinsed)

1 Veggie Bouillon Cube (we recommend you find a brand without MSG. We use Orrington Farms.)

3 Scallions (diced)

2 Roasted Red Peppers (diced)

1/3 Cucumber (diced)

½ cup Soy Nuts

8 oz. Feta Cheese (diced)

Oregano or Chopped Fresh Cilantro (to taste)

Salt (to taste)

Pepper (to taste)

Boil the water with the quinoa and the bouillon.  When the water has all been absorbed, 20 or so minutes later, let it cool in the fridge and then add the other ingredients.  (If you mix all your extras into the quinoa too soon, you’ll par-cook the cucumber and melt some of the feta.)

Feel free to change up the ingredients.  We’ve made it without the red pepper or swapped sunflower seeds for soy nuts.  Add to the recipe your family’s favorites and make it your own!  Once you start cooking with quinoa, you’ll find it easily adapts to all sorts of flavor combinations whether served hot or cold.  It’s as versatile as rice.

Give quinoa a try and then we’d love to know what you think of it!