To my dismay, I have a very picky little eater on my hands. Baby J is extremely selective in the foods he will eat, but one of the things he really enjoys is rice! I decided to mix it up on him a little bit and sub in some quinoa in an otherwise favorite dish of his, and it worked like a charm! He enjoyed it so much, it will definitely be a staple in our house, since it’s easy to whip up, has a variety of healthy ingredients, and is perfect for reheating for days!
What you’ll need:
1 C White Quinoa, rinsed well and drained
2 C Chicken stock
1/2 C Edamame, shelled and thawed
1/2 C Peas, thawed
1/2 C Garbanzo Beans
1 Carrot, chopped and cooked until soft
2 eggs, fried
Extra Virgin Olive Oil
Coconut Aminos (in place of soy sauce)
Garlic Powder, Salt & Pepper to taste
Cook the quinoa in chicken stock (or water, if you prefer) until it is a nice, fluffy texture and the germ is visible. In a separate pan, start by boiling the chopped carrots in shallow water in the bottom of a sauce pan until super tender (I was making this dish for my one year old, but you can keep it with more firm texture if you’d like) Then, drain the water and drizzle a little olive oil in the pan before adding the two eggs. Stir until the eggs are cooked well, then drop in the edamame, peas, garbanzos, and cooked quinoa. Season and add the coconut aminos (or soy sauce) to taste and serve! If you like a little spice (like I do) I highly recommend a drizzle of Sriracha! I hope you enjoy this quick and super simple recipe as much as we did!
“Let the word of Christ richly dwell within you, with all wisdom teaching and admonishing one another with psalms and hymns and spiritual songs, singing with thankfulness in your hearts to God.” – Colossians 3:16