Quinoa may be one of those foods you never heard of a few years ago, and now it seems to be everywhere you look. Why? Because not only does this whole grain have a light and nutty flavor that pairs well with most foods, it is also a complete protein, containing all 9 essential amino acids. Not to mention it is a great source of fiber for your little ones stomach as it is gluten-free and easy to digest. Here I’ve prepared it with roasted yellow squash, crumbled feta, and parsley. By roasting the squash it brought out the natural sugars and deepened the flavor in a way that you could never get from steaming or boiling. Mixed with savory feta and bright freshly picked parsley, Audrey honestly couldn’t get enough of it.
Quinoa Salad with Roasted Yellow Squash and Feta
9 months + up
Makes 4 (4oz.) servings
- 1 medium yellow squash, cut into small dice
- pinch of freshly ground black pepper
- 1 teaspoon extra virgin olive oil
- 1/2 cup quinoa, rinsed well*
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
Preheat oven to 400. Place squash on parchment lined baking sheet, season with pepper and drizzle with oil. Roast for 15 minutes until fork tender.
Meanwhile, in a small saucepan, combine 1 cup of water and quinoa. Bring to a boil, then lower heat and simmer, covered, until quinoa is tender but still chewy, about 15 minutes. Let sit a for 2-3 minutes, then fluff with fork.
In a large bowl, mix the quinoa with the roasted squash, feta, parsley and salt. Serve as is or pulse a few times in the food processor for a finer consistency.
* Be sure to wash your quinoa well, as its natural saponin coating is quite bitter, and is not always fully removed during processing.
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