- 1 cup Confetti Quinoa
- 1 medium peach
- 1 cup skim or 1% milk
Confetti Quinoa
- 1½ cups low-sodium chicken stock or water
- 1 cup quinoa, thoroughly rinsed and drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen chopped, mixed vegetables such as peas, carrots, green beans, corn
Add chicken stock or water to medium saucepan. Bring chicken stock or water to a boil over medium-high heat. Stir in quinoa, salt, and pepper. Switch heat to low and cover pot with lid. Cook until water is evaporated and quinoa is tender, about 15 minutes. Remove lid and stir in veggies with a fork. Place lid back on quinoa so that the heat from the quinoa cooks the vegetables. Serve immediately or place into an airtight container and refrigerate for up to 5 days.
Makes four servings (consider making a double batch to serve for both dinner and lunches)
If you don't have quinoa, substitute brown rice or whole-wheat couscous, but be sure to adjust the cook time as needed.
Recipe courtesy of kidshealth.org
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