I was all set to make a corn, black bean and quinoa salad for lunch this week for me and the little guy, but then came across this new recipe from Nutrition Stripped that sounded way more delicious than whatever cans of corn and beans I was about to open. And I had just purchased a bunch of fresh apricots to try with Zacky, and he loved them. Sold!
I made a few modifications, like omitting almonds and saffron, blanching the zucchini that I cut into tiny diced pieces so it’d be soft enough for the baby to gum (he still only has two teeth!) and added peas instead of cucumber to kick up the protein and make this more of a main dish. Click here for the original recipe, or follow mine for something a little more baby-friendly.
1 cup quinoa (I used tri color) rinsed and drained
2 cups water
6 fresh apricots, pitted and diced
1 large zucchini, diced
1/3C fresh parsley, chopped
1 cup frozen peas, defrosted
1/4 cup olive oil
2 Tbsp apple cider vinegar
2 cloves garlic, minced
salt to taste
Cook quinoa according to package directions with garlic.
Combine quinoa with apricots, zucchini and peas in a large bowl. Mix to combine with olive oil, apple cider vinegar, and salt. Garnish with fresh parsley.
Enjoy at room temperature or chilled.
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