Summer Quinoa Salad
Quinoa is definitely a powerhouse food. As a bonus, it is gluten free.
Quinoa is very versatile - I have seen it used in breakfast recipes, main dishes, cookies, and salads!
This salad is a great way to use some of your garden fresh ingredients - bell peppers, cilantro and tender young carrots. The ingredients are diced fine making it a great way to pack a lot of nutrition in to each bite for your little ones!
Ingredients:
| 1 1/2 cups | water |
| 1 cup | uncooked quinoa, rinsed |
| 1/4 cup | red bell pepper, chopped |
| 1/4 cup | green bell pepper, chopped |
| 1 | small red onion, finely chopped |
| 1 1/2 teaspoons | curry powder |
| 1/4 cup | chopped fresh cilantro |
| 1 | lime, juiced |
| 1/4 cup | toasted sliced almonds |
| 1/2 cup | minced carrot |
| 1/2 cup | dried cranberries |
| freshly ground black pepper, to taste | |
| sea salt, to taste | |
Directions:
Bring 1 1/2 cups water to a boil over high heat in a saucepan, then pour in the quinoa, cover with a lid, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Once the quinoa is cooked, pour into a mixing bowl, and chill in the refrigerator until chilled.
Once chilled, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.
Source: superhealthykids.com
