Cooking with Quinoa: 9 Fresh Dinner Ideas
What's not to love about this versatile grain? It's perfect as a side and in salads, soups or savory pies. From a vegan lentil quinoa and sweet potato shepherd's pie perfect for the last day...
This is a simple and quick quinoa recipe that can be whipped up on a Sunday night and served for lunch the next day. You can also use leftovers for dinner in tacos or fajitas with organic chicken and beans, if desired. It's also great way to introduce new flavors and textures to your children.
Ingredients
SERVINGS: 4 Serving(s)
- ½ cup quinoa
- 2 medium yellow summer squash or zucchini, thinly sliced or diced
- 1 cup organic mixed salad greens
- 1/3 cup peeled and thinly sliced jicama or apple
- 2 tsp. finely chopped fresh basil
- 2 Tbsp. sunflower seeds
- Juice of 2 medium lemons
- ½ tsp. honey
- 2-3 Tbsp. extra-virgin olive oil
- Sea salt and pepper, to taste
- Pinch crushed red pepper flakes, optional
Preparation
Serves 4
Cook quinoa according to package directions. Remove from heat; fluff with a fork, cover and set aside.
Meanwhile, steam squash in a steamer basket over medium heat for about 5-7 minutes or until tender. Add to quinoa mixture and toss to combine. Add salad greens, jicama, basil and sunflower seeds; toss again.
In a small bowl, whisk lemon juice, honey, olive oil, sea salt and pepper. Drizzle over quinoa mixture and toss to combine. Season to taste and transfer mixture to a sealed container and place in the lunchbox with a spoon and napkin.
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