Who says kids don’t like vegetables? Sometimes all it takes is a good dressing or a familiar flavor to introduce a new food.
Last month I got a great video from the mother of a 1 1/2 year old who was happily chowing down on some fennel. Her child was dipping the fennel in some Joyful 12 (super duper easy) ranch dressing and was thoroughly enjoying herself. Since my goal with the Joyful 12 is to give parents resources to help get their kids excited about fruits and veggies, this was the best endorsement I could ever receive. It makes me so happy to see people setting a great groundwork for their kids to grow up unafraid to try new foods!
I wanted to share another great dressing with you today. This basil lime vinaigrette tastes like summer, and goes great with tomatoes, corn, and quinoa in an easy to make salad. Just in time for Memorial Day, you can make this ahead of time and pack it to go. It also happens to be one of the recipes in my summer Joyful 12 Learning Lab, so stay tuned for more!
- quinoa, tri-color, 1 cup dry (yields 3 cups cooked)
- water, 2 cups
- red onion, ½
- salt, 1 teaspoon
- corn on the cob, 2
- tomatoes, cherry, 1 pint
- basil, 2 cups (lightly packed)
- limes, 2
- salt, ½ teaspoon
- dijon mustard, 2 teaspoons
- honey, 1 tablespoon
- olive oil, ½ cup
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Dice ½ the red onion.
- Shuck corn (peel off outer husks) and remove the corn silks by pulling off with your hands.
- In a large bowl, use a paring knife to carefully cut away from yourself and down the corn cob to remove the corn. It will fall into the bowl.
- Cook quinoa - bring 1 cup quinoa and 2 cups water up to a boil. Once you reach a boil, turn the heat to low, cover the pot, and cook for 15 minutes.
- After 15 minutes, lift the lid, use a fork or spoon and pull back the quinoa until you see the bottom of the pan. There should be no water remaining at the bottom of the pot. If there is, just leave the top off and cook for another 1 - 2 minutes to let that water evaporate. Use a fork and spread the cooked quinoa out on a parchment or tinfoil lined cookie sheet. This helps the quinoa air dry and not get mushy. If it stays in the hot pot, it will keep cooking and loose its nice texture.
- With the diced red onion, put a teaspoon of salt on top and crush the diced onion in your hand. This macerates the onion, releasing its beautiful flavors and taking some of the raw onion bite out of the taste. Place in the bowl with the cut corn.
- Add the pint of cherry tomatoes to the bowl. We leave them whole for ease, but you can cut them in half.
- Make your vinaigrette by placing all the ingredients into a blender and pulsing until smooth.
- Combine your cooked quinoa, the vinaigrette and chopped veggies in a large bowl.
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