Whipped this fresh and tasty quinoa salad up with the kiddo on yet ANOTHER spring snow day.
Luckily, I had everything on hand for this recipe except the olives—but they do make a very tasty addition. This is the kind of cooking I like best, when you just throw together what you need to use up and come out with something tasty.
toddler and allergy-friendly (and super tasty!) quinoa salad
The original version of this recipe called for fresh or frozen corn; all I had was a bag of mixed frozen veggies (corn, carrots, and green beans), so I threw those in instead! It just made it even more colorful and flavorful, but you can do what you like. 🙂
This recipe is toddler-friendly, and mine even helped mix all the ingredients in the bowl. It’s also vegan and gluten-free, so it’s very allergy-friendly. I like to eat it with a BIG spoon, or with tortilla chips on the side!
Also, if you’ve never tried making quinoa in your rice cooker, try it! It’s a game changer.
- 1 cup quinoa
- 1 medium tomato, chopped
- 1/2 cup cucumber, chopped
- 1/2 cup scallions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup fresh or frozen corn or mixed vegetables, thawed or blanched
- 1 can beans, rinsed and drained
- 1/4 cup black olives, pitted and diced
- 2 T olive oil
- 1/4 cup lemon juice
- 1/2 tsp sea salt
- salsa and avocado for topping, if desired
- Thoroughly rinse your quinoa and cook. I like to cook my quinoa in my rice cooker; measure and cook exactly as you would for brown rice in the rice cooker. Or, boil 2 cups of water, salt the pot, and add quinoa. Cover and reduce heat to medium-low and cook for 20 minutes. Fluff with a fork.
- Mix quinoa, vegetables, beans, herbs, and olives in a large bowl. Add lemon juice, olive oil, and salt and mix well.
- Serve room temperature or chilled. Top with salsa and avocado if desired.
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