Ingredients:

  • 1 cup quinoa, rinsed and drained (200g)
  • 2 cups vegetable broth or water (480ml)
  • 1 medium carrot, diced
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cup cucumber, diced (150g)
  • 1 cup bell pepper, diced (150g)
  • 1/2 cup frozen peas, thawed (75g)
  • 3 tablespoons olive oil (45ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon honey or maple syrup (optional) (5g)
  • Salt and pepper, to taste

Instructions:

  1. Combine rinsed quinoa and vegetable broth or water in a medium saucepan.
  2. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
  3. While quinoa cooks, wash and dice the vegetables: carrot, cherry tomatoes, cucumber, bell pepper, and thaw peas.
  4. In a small bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper.
  5. Once quinoa is cooked, fluff it with a fork and transfer to a large mixing bowl.
  6. Gently fold in diced vegetables.
  7. Drizzle with dressing and toss to combine.
  8. Divide the quinoa rainbow bowl into toddler-friendly servings and enjoy!