No Whine With Dinner: 150 Healthy Kid-Tested Recipes from the Meal Makeover Moms by Liz Weiss & Janice Newell Bissex

Author:Liz Weiss & Janice Newell Bissex [Weiss, Liz]
Language: eng
Format: epub
Publisher: Ingram Distribution
Published: 2011-07-01T07:00:00+00:00

mom’s feedback

The major kid appeal of this recipe for my boys was the color. I particularly loved the honey-lemon flavor of the dressing and the combination of spices.

Lorraine, mother of Stefan, age 16 and Brian, age 20 Metuchen, NJ

Polka Dot Squash Quinoa

MAKES 5 SERVINGS

Quinoa is a complete protein — it contains all 9 essential amino acids — and it’s a good source of fiber, iron, and magnesium, a mineral that, along with calcium, builds strong bones. We call for red quinoa in this recipe for no particular reason other than the fact that it’s pretty, but you can certainly substitute with regular, beige-colored quinoa if that’s what you find at the market. Combined with sweet, roasted butternut squash, we think your family will become quinoa converts after trying this.

12 ounces butternut squash, cut into ½-inch dice (2½ cups)

1 tablespoon extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

1 cup red quinoa

¼ cup coarsely chopped shallots or red onion

2 cloves garlic, minced

All-natural vegetable broth (see tip on page 110 for amount)

½ teaspoon chopped fresh thyme

1 tablespoon lemon juice

¼ cup pine nuts, lightly toasted

1 Preheat the oven to 400°F. In a medium bowl, toss the squash with ½ tablespoon of the olive oil. Place on a large rimmed baking sheet, sprinkle with salt and pepper, and bake until tender, 20 to 25 minutes. Stir halfway through.

2 Place the quinoa in a fine-mesh strainer and rinse very well several times in cold water. Drain well and set aside.

3 Heat the remaining oil in a medium saucepan over medium-low heat. Add the shallots and garlic and cook, stirring frequently, until the shallots soften slightly, about 5 minutes. Reduce the heat if the garlic browns too quickly.

4 Add the broth and thyme, raise the heat, and bring to a boil. Stir in the quinoa, cover, reduce the heat, and simmer according to package directions until the liquid is absorbed.

5 Transfer to a large bowl. Gently stir in the cooked squash and lemon juice. Season to taste with salt and pepper, and serve with the toasted pine nuts on top.

PER SERVING (about 1 cup): 240 calories, 10g fat (0.5g saturated), 125mg sodium, 33g carbohydrate, 4g fiber, 7g protein, 150% vitamin A, 20% vitamin C, 15% iron

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