I am in love! After a trip to the farmer’s market, I filled up on the most beautifully red and rip hand picked strawberries and tried to figure out how I could incorporate them into my dinner plans without making a dessert. With the other seasonal produce I put together a light and refreshing quinoa salad that not only I love but my kids adored as well. The big recipe will keep in the fridge for the following day’s lunches.
- 1 cup quinoa
- ½ cup jicama, peeled and diced
- 4 apricots, diced (fresh or diced)
- ½ zucchini, diced
- 2 avocadoes, peeled, pitted and diced
- 2 cups strawberries, quartered
- 1 yellow bell pepper, diced
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- zest and juice of one orange
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- sea salt
1. Rinse quinoa thoroughly and place in a medium saucepan with 2 cups of water. Bring to a boil, and then reduce to simmer for 20 minutes. Fluff with a fork and remove from heat.
2. In a large bowl combine jicama, apricots, zucchini, avocadoes, yellow peppers, quinoa and strawberries. In a separate small bowl, whisk together all dressing ingredients. Pour dressing over salad, toss to combine and refrigerate. Serve cold.
Tip for BABY 10 months+: serve bite-sized pieces of fruit and steam diced veggies for quick finger food. If they are independent eaters then hand over the spoon. Warning: could be a quinoa mess on the floor!
Tip for KIDS: If your child is picky, set aside some salad prior to dressing and top with a squeeze of orange juice.
Posted on June 25, 2012 | Filed under: Recipe
It's convenient, it's tasty and it's really good for your baby. Why wouldn't you choose that?
Patsy, Jeff and baby Tenzin