Fun Food for Little…and Big People!

We tried this recipe, Curried Quinoa with Tangerines and Cranberries, recently. I found it in Best Lunch Box Ever, a book I think would be a great resource for parents looking to provide both nutritionally rich and interesting food for their children. The author, Katie Morford, is a registered dietician and has been widely published.

What do you think? Does your family enjoy quinoa as much as mine? I keep cooked quinoa on hand all the time, so I was really excited to find a great new and tasty way to use it.

Is this something that you would put in your child’s lunchbox? Let me know.

Curried Quinoa with Tangerines and Cranberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 tangerines, peeled
  • 1⅓ cups cooked quinoa or couscous
  • ¼ cup toasted, slivered almonds
  • ¼ cup dried cranberries
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon curry powder
  • pinch of salt
Instructions
  1. Cut the tangerines in half crosswise. Set aside one half for its juice. Pull apart the tangerine segments and put into a medium bowl.
  2. Add the cooked quinoa, almonds, and cranberries to the bowl. Squeeze the juice from the remaining tangerine half over the quinoa.
  3. Mix together the olive oil, vinegar, curry powder and salt and then add the dressing to the bowl.
  4. Toss together until ingredients are evenly distributed.
Notes
* If you are not a quinoa fan…substitute couscous!

 

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