Ideas and inspiration for everyday fun

Monthly subscription$15.95 per month
Save 20%
Select
3 month subscription$15.95 per month
Save 20%
Select
6 month subscription$14.50 per month
Save 27%
Select
12 month subscription$12.95 per month Save 35% + BONUS binder
Select

 🙂 All new subscribers receive 2 bonus years of FamilyFun, Parents or Rachael Ray Magazine 🙂
Prepaid 12 month subscriptions also include a BONUS cookbook binder shipped alongside your first kit – a $24 value!

Shipping $3.95/kit extra. Subscriptions auto-renew every 1, 3, or 6 months until all 12 kits are collected, at which time the subscription automatically ends. 12 month subscriptions do not auto-renew as all 12 kits are paid for upfront. Cancel renewing subscriptions by the 24th of the final month of the term to avoid the upcoming 1, 3, or 6 month term renewal. Magazine offer valued at 8.00. Visit our FAQ page for subscription and rebate details.
Quinoa Salad
Quinoa Salad
Oct
18
2015

hands-on time: 20 minutes

tools:
• measuring spoons and cups
• cooking pot
• paring knife
• cutting board
• large bowl
• small bowl
• large spoon
• whisk

start-to-eat time: 35 minutes

kids kitchen skills:
• measuring
• cooking at the stove
• chopping
• stirring

note Grown-up steps and notes

On your next summer picnic, pack up this colorful high-protein salad. It's made with quinoa, edamame, corn, and other veggies (we bought frozen corn and frozen shelled edamame to make things simple). The kids will eat it up!

ingredients

• 2 cups water
• 1 cup quinoa
• 2 cups shelled edamame
• 2 cups corn
• 2 scallions, chopped
• 1 tomato, diced
• 4 tablespoons chopped, fresh mint leaves
• 1/2 cup crumbled feta cheese
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, crushed
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

step-by-step
1. A grown-up can help cook the quinoa. In a large pot of 2 cups water, cook 1 cup quinoa according to package instructions.
2. In a large bowl, mix the cooked quinoa, edamame, corn, chopped scallions, diced tomatoes, chopped mint, and crumbled feta.
3. In a small bowl, make the salad dressing. Whisk the olive oil, lemon juice, crushed garlic, salt, and pepper.
4. Pour the dressing on top of the salad and gently toss. Add more salt, pepper, lemon, olive oil, or mint to taste. Eat right away, or refrigerate for up to 2 days.

Makes Serves 4

Sign up for our newsletter
Get yummy recipes, handy tips and tricks, and fun downloadables
Sign up
Invite friends and receive $10
Earn $10 credit for each friend who signs up
Your friend gets $10 off too!
Invite
Kidstir Cooking Kit Subscription: Parent Reviews!
Loading Quotes...