JERF (Just Eat Real Food), Eat the Rainbow, Color Your Plate … Clean Eating. Do those acronyms and phrases sound familiar? Chances are you hear them around in blogs and on social media. No matter how you feel about these somewhat cheesy sayings they are very much true and the more “unicorn food” (that is what we sometimes refer to colorful fruits and vegetables in our home) you have on your table the better for everyone.
I’ll admit the protein and fiber packed quinoa is one of my favorite foods, a superfood in my eyes but it took some time for my children to feel the same mad love towards the amazing little grain. Was it the texture? The taste? Nope, it was simply how I was preparing it. I was preparing a grain that takes on flavors so well with non flavorful liquids and seasoning. I know … its not the same as rice so why would I prepare as rice.
Alas, I have finally created a Colorful Warm Quinoa Salad that can quite honestly be served warm, room temperature or cold. Trust us we have had it at every temperature and absolutely love it. The sweet and savory dressing really makes the dairy free, gluten free, egg free, nut free and produced packed dish strangely enough, incredible.
Then go ahead and gently add the mango, green bell pepper, pomegranate seeds, dressing and fluff with fork to incorporate
- 1 cup quinoa yields 2 cups +/- cooked quinoa
- vegetable broth
- 1 fresh mango, peeled and diced into small cubes
- 1/2 green bell pepper, diced into small cubes
- 1/2 pomegranate seeds
- Place all ingredients in a small glass bowl and stir with a spoon until combined.