This quinoa salad makes the most of a delicious flavor combination: fresh strawberries, basil and balsamic vinegar. Kids will have fun mixing the balsamic vinegar with olive oil and honey while preparing the vinaigrette. This recipe comes to us from Tracee Yablon Brenner of Real Food Moms.
Adult: Toast the rinsed quinoa in a saucepan over medium-low heat for 3-5 minutes. Add 2 cups of water, turn heat up to medium-high and bring to a boil. When the water boils, turn heat back down to medium-low, cover and simmer for 15 minutes, or until the quinoa has absorbed the water and is cooked through. Set aside and let stand for 5 minutes before uncovering the quinoa and transferring it to a medium mixing bowl to cool.
Kid: Stir the balsamic vinegar, olive oil, 1 tablespoon water, salt and honey together in a medium bowl. Add the sliced strawberries and stir gently to combine.
Together: When the quinoa is cool, fold the strawberry-balsamic mixture into the quinoa, taking care to stir to ensure the dressing is evenly distributed. Top the quinoa salad with the chopped basil and enjoy!