The Kids’ Table

Tonight I am teaching a kid’s yoga class for a group of mini-chefs at The Kids’ Table. The kiddos cook a meal together (recipe below) and after eating and a bit of clean-up, the kids will enjoy a yoga class. Super cute!!

Minty Quinoa Salad
Ingredients
1 cup quinoa
1 cup peas (thawed if frozen, or shelled and blanched if fresh)
1 green onion (white and green parts), thinly sliced
Leaves from 3 sprigs mint, thinly sliced
1 oz parmesan or pecorino romano cheese, coarsely grated
Juice from 1 lemon (about 2 T)
2 T olive oil
1/4-1/2 tsp salt
Few pinches ground black pepper

Directions
Combine quinoa and 1 1/2 cups water in a small pot. Bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove pot from heat (keeping it covered) and let stand 5 minutes. Transfer 2 cups cooked quinoa to a large bowl and let cool, stirring occasionally.Stir in peas, green onions, mint and cheese. Add lemon juice, olive oil, 1/4 tsp salt and a few pinches black pepper and stir gently to combine. Season to taste with additional salt if needed.

Makes about 4 servings

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1 comment
  1. Dad said:

    How fun I want one of those hats πŸ™‚

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