Thursday, October 2, 2014

cooking with quinoa | Day 2

Last summer I was introduced to the amazing. . .quinoa. Wow! This little grain or grain seed has provided lots of inspiration and health to our weekly meal planning! I first brought quinoa to the table in an effort to go meatless on Mondays. I put lots of different quinoa recipes in front of my family, which includes my hubby and 3 out of 4 little boy eaters (our youngest isn't quite into big people food yet). We've had fun ranking our quinoa favorites--this being one of my faves and this being one of my boys' favorites! And wouldn't you know, not everyone has the same favorites?!

However, this week, I tried out a new quinoa recipe that had everyone wanting more! Our boys even wanted seconds! And the best part about it in my opinion? It's healthy, full of protein, veggie-packed and light! So quick--if you've been wanting a new recipe, or to try quinoa, or to introduce your littles to quinoa, write this recipe down!! It was a two-thumbs up in our family!

Thai Veggie Quinoa
(slightly adapted from Avacado Pesto)

1 cup quinoa--cooked according to package directions. Make sure to rinse first!
3/4 small red onion, diced
1/2 cup green onions, chopped
1 cup broccoli, coarsely chopped
couple of handfuls of cilantro, chopped
1/2 cup of grated carrots
 4 Tbsp of peanuts (I used lightly salted), chopped

2 Tbsp of sesame oil
2 Tbsp of rice vinegar
2 Tbsp of tamari (similar to soy sauce and often gluten free)
4 cloves of garlic, minced
2 limes, zest and juice

1. Prepare quinoa according to package. Let cool while preparing other ingredients.
2. In a large bowl, toss cooked quinoa, red onions, green onions, broccoli, cilantro, carrots and peanuts into a big bowl.
3. In a small bowl, combine dressing ingredients.
4. Pour dressing over quinoa and veggies and mix until combined. Serve chilled or room temperature.
Serves 4-6

1 comment :

Simply LKJ said...

Looks delicious. We have used it in several dishes. It is a great gluten free option.


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