Recipes for Healthy Kids – Lewiston Sun Journal

Aztec Grain Salad


1 ½ cups Quinoa, dry

1 ¾ cups Fresh new granny smith apples, peeled, cored, cubed ¾”

1¾ cups New butternut squash, peeled, seeded, cubed ½”

1 Tbsp Canola oil

¼ tsp Floor ginger

¾ tsp Ground cinnamon

¼ cup Frozen orange juice focus

1 ½ Tbsp Additional virgin olive oil

1 tsp Honey

1/3 tsp Dijon mustard

2 Tbsp Pink wine vinegar

1/8 tsp Salt

1 sprint Ground black pepper

1 sprint Floor white pepper

½ tsp Fresh new cilantro, chopped

Optional: use added cilantro as a garnish

1/3 cup Dried cranberries, finely chopped

1/3 cup Golden raisins, seedless, finely chopped


1. Preheat oven to 400 °F.

2. Rinse quinoa in a fantastic mesh strainer till h2o runs obvious, not cloudy. Merge quinoa and 3 cups water in a medium pot. Deal with and provide to a boil. Flip heat down to minimal and simmer until eventually water is entirely absorbed, about 10-15 minutes. When performed, quinoa will be smooth and a white ring will pop out of the kernel. The white ring will look only when it is thoroughly cooked. Fluff with a fork. Address and refrigerate. A rice cooker could be utilised with the exact same quantity of quinoa and drinking water.

3. Mix apples and squash in a massive mixing bowl. Add canola oil, V tsp ginger, and ¼ tsp cinnamon. Toss nicely to coat.

4. Pour apples/squash combination onto a large baking sheet and spot in oven at 400 °F. Roast for 15 minutes or right until squash is delicate and marginally brown on the edges. Do not overcook. Clear away and set apart to cool.

5. In a medium mixing bowl, merge orange juice, olive oil, honey, Dijon mustard, pink wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk with each other to make dressing.

Planning Time: 15 minutes

Cooking Time: 30 minutes

Would make six 1-cup servings

Nutrition For each Serving: Energy 298, Protein 6 g, Carbohydrate 54 g, Dietary Fiber 6 g, Whole Fat 8 g, Saturated Unwanted fat 1 g, Cholesterol mg, Vitamin A 3392 IU (171 RAE),Vitamin C 15 mg, Iron 2 mg, Calcium 44 mg, Sodium 58 mg

6. In a big mixing bowl, incorporate quinoa, apples/squash blend, cranberries, raisins, and dressing. Toss well to incorporate. If preferred, garnish with supplemental cilantro. Address and refrigerate for about 2 several hours. Serve chilled.

1 cup supplies 1/8 cup vegetable, 3/8 cup fruit, and 1 oz equivalent grains.

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