Embrace this beautiful weather with a tasty spring side dish. Or, place this dish on top of a bed of greens for an awesome salad.
This recipe has been adapted from the “No Whine with Dinner” cookbook by the Meal Makeover Mom’s. Each recipe in this book were kid tested and approved, sometimes multiple times. This is what the family said that taste-tested this one: “The major kid appeal of this recipe for my boys was the color. I particularly loved the honey-lemon flavor of the dressing and the combination of the spices.” said Lorraine.
My family taste-tested another recipe from this book, Teriyaki Snow Peas and Carrots, from the category, “Vegetables you don’t have to hide.” It was tasty, and my then 2 year old even ate it who was the more picky eater.
To learn more about this book or to order you own copy, visit their website, Meal Makeover Moms.
I changed the recipe slightly to accommodate for the fact that I don’t really like apricots, plus I had some golden raisins that I needed to use up. I did not have just quinoa, but had a package of Central Market’s Red Quinoa and Barley mixture. It’s a nice change from serving rice with some dinners. If you are gluten intolerant, this recipe is for you, use quinoa only and its perfect! Sweet yet slightly spicy in a cumin/garlic kind of way.
One lucky winner will be selected by midnight tonight for a copy of this cookbook, an educational grocery shopping tour, plus kid sized cooking essentials. To read more about this giveaway, visit the Healthy Kids Giveaway post. You still have a few more hours!
For the original Quinoa with Almonds and Apricots recipe, visit the Meal Makeover Mom’s website.