Colorado MyPlate Meal – Southwestern Roasted Corn & Quinoa Rainbow Salad

Food is love

The aprons are on, the counter is set up and it’s time to whip up a recipe. Doesn’t that sound like perfect picture? As a mom, I know cooking with kids is a great way to spend time together. But as a first-born child myself, I tend to have a need for control. Are you with me? I don’t like messes, I don’t have extra time and I like to do things the right way as the recipe says so it’s efficient.

True confession: I have taught over 150 kids cooking classes in the past 4 years and made memories with kids I don’t really even know. And I would come home after these classes thinking – I am teaching other people’s kids how to cook but don’t have the time nor energy to fulfill that with my own children.

Enter the United States of MyPlates Challenge. A way to stay accountable each week to cooking with my kids. And I hope that you are inspired to do the same. Let’s be real. It can be messy, we don’t always wear aprons, it can take a few extra minutes of time and isn’t as efficient after a long day of work. But I am committed to making these memories with my kids. Who else will teach them?

Not only am I making memories, but I am helping my kids with:
Math and Measuring: Counting and fractions are a part of cooking.
Reading Skills: From labels to recipes reading builds language and vocab.
Following Directions: Moms will love this one – recipes teach great project management skills. Reading though steps, gather ingredients, put it all together. Doesn’t that sound like something that will carry her/him into the future?
Love of Science: Everything is a science experiment in the kitchen.
Better Eating Habits: My kids are more eager to try new foods that they have been involved in growing, shopping and cooking than if I just said – “Here. Eat this Swiss Chard.”

Whatever age of your kids, start now. Think of the kitchen like an airport hub. It’s a place to make connections, embark on new adventures and learn. Those memories will live for a long time.

Southwestern Roasted Corn and Quinoa Rainbow Salad20130503-163713.jpg

Inspired from The Healthy Lunchtime Challenge Cookbook, recipe submitted by Aidan Gould of Colorado. I changed quite a few things from this recipe – our family is not into the mint scene.
Makes 6 servings.

Ingredients
1 tablespoon canola oil
1/4 cup diced red onion
1/4 cup diced green pepper or an orange pepper would fulfill the rainbow
1-1/2 cups frozen corn
3/4 cup canned black beans, rinsed and drained
2 cups cooked quinoa
1/2 cup minced fresh cilantro
3/4 teaspoon cumin
1/2 teaspoon salt
1 cup canned diced tomatoes (no need to drain)
Juice from a freshly squeezed lime

Preparation
1. Heat a large skillet over medium hot. Add oil, onions and peppers. Sauté for 3 minutes.
2. Add corn to the pan. Saute 3 minutes.
3. Pour ingredients from pan into bowl. Add black beans, cilantro, cumin, salt, tomatoes and juice from lime. Stir together gently.

Make it a MyPlate Meal by adding a whole grain tortilla, lean chicken breast or strips of lean steak and a glass of milk. Strawberries make a great dessert.

MyCart Shopping Tip: Quinoa is a must try food. To cook it, just start with 2 cups of liquid (broth or water), bring it to a slight boil with the lid on the pan.  Add 1 cup of dry quinoa and then lightly boil for 12 minutes or until quinoa is fluffy and has absorbed all the liquid.

Star Ratings:

Husband: 5 – He loves Mexican flavors.

Adventurous Son: 5 – He scarfed it right up, he has always been adventurous.

Cautious Daughter: 3 – Hey, she tried it and helped make it. I am proud.

Dietitian Mom: 5 What else would I give it? Fresh cilantro makes the recipe.

Cook with your kids
Try a bite

See the mess?  I wouldn’t have it any other way.

Related Posts:

California – Three Pepper Soup

Arkansas Kickin’ Chicken Salad

Arizona Quinoa, Black Bean and Corn Salad

Alaska Teriyaki Salmon Wrap

Alabama Yummy Summer Soup

Minnesota Stuffed Red Bell Peppers

United States of MyPlates Challenge

DIY Map

I would like to thank Oldways for the inspiration for this post!

4 Comments

  1. Kate @ Smart Eating for Kids on May 5, 2013 at 8:15 pm

    I love love love this, Jen! I’d love to write a post on the cookbook and your family’s recipe experiments on Smart Eating for Kids. And I’ll be first in line when you start mass producing those US maps on chalkboard fabric!

  2. Jen Haugen on May 7, 2013 at 8:24 pm

    Thanks Kate! It was so great to meet you in KC! I am so excited that you love it! Let’s chat soon!

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