It took me a while but I finally got used to cooking with quinoa.  I often eat this salad or sneak quinoa into veggie burgers like this one.  To help entice my boys to eat more quinoa I decided I must incorporate chips!  This Quinoa Salsa is not just fresh and easy but a fun alternative to plain ol’ salsa.  (Although I do still love this salsa recipe!)


Quinoa Salsa
makes 4-6 servings
1 C. uncooked quinoa, washed and drained
1 1/2 C. water
1 C. corn (frozen is fine)
2 C. diced fresh tomatoes
1 C. chopped fresh cilantro (or use parsley)
3/4 C. diced red onion
1 Tb. minced jalapeño peppers (optional)
2 cloves minced garlic
3 Tb. red wine vinegar
1/4 C. fresh squeezed orange juice
1/4 C. fresh squeezed lime juice
1/4 tsp. ground coriander
1/4 tsp. ground cumin
sea salt and ground black pepper to taste
1.  Place quinoa and water in a medium saucepan.  Cover and bring to a boil.  Reduce heat to a simmer for 15 minutes or until all of the water is absorbed.  Gently toss in corn (frozen works fine as it thaws out quickly) and place into a large bowl.
2.  Meanwhile, in a small mixing bowl toss together the red wine vinegar, orange juice, lime juice, coriander, cumin, salt and pepper.  Pour over the quinoa and toss.
3.  Mix in the tomatoes, cilantro, onion, jalapeños and garlic.  Toss well and chill, covered, before serving.
Turn it into a meal by serving salsa over toasted bread with greens!
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