I recently joined The Six O'Clock Scramble. I have found a wealth of helpful advice from Aviva Goldfarb on Twitter and wanted to explore more deeply. At its essence, The Scramble encourages families to eat dinner together and assists them in that process by providing subscription-based meal planning.
I look at recipes all the time. I cook all the time. I love to explore new flavor combos and serve my kids new foods but because of my fish and nut allergies and because I am now dairy free (though my family is still very much pro-dairy), it can be limiting at times. I love that I can browse recipes on The Scramble by Nutritional Requirements and featured ingredients. Subscribers rate the recipes – another handy feature.
In honor of Try it Tuesday, I decided to make a quinoa salad for the family to go along with dinner. My husband and I are big fans of quinoa and I have a go-to recipe that we eat regularly but my kids have never wanted to try it. I discovered a Spinach and Quinoa Salad on The Scramble that looked amazing. I eliminated the nuts and cheese in the original recipe and replaced baby spinach with a mix of baby spinach, baby kale and baby chard. This dish was *awesome*. I see how the crunchiness of nuts would add a terrific texture layer but alas, it's not in the cards for me. I love quinoa salad after it has been sitting for a day but I have to admit, there's barely enough of this left over for me to have for lunch! The recipe calls for dried cranberries, which my son found delightful. It also calls for fresh mint leaves, which my daughter found delightful. Yay! I allowed them to nibble on the ingredients as I prepped the salad, which got them excited about the dish as a whole. They were not thrilled with the raw greens, but I am thrilled to have found a recipe that they tried without trepidation. For those of you who are already subscribers or become subscribers, definitely check out The Scramble's original recipe for Spinach and Quinoa Salad with Toasted Cashews and Dried Cranberries.
Here's my adaptation:
Quinoa Salad with Greens and Dried Cranberries
1 cup of cooked red quinoa
Juice of 1 lemon
1/4 cup extra virgin olive oil
6 oz baby spinach, baby kale and baby chard, roughly chopped
3 chopped scallions (green and white parts)
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh dill
1/3 cup dried cranberries
1/2 teaspoon salt
fresh cracked black pepper to taste
In a medium bowl, add the lemon juice and olive oil to the cooked quinoa and mix thoroughly. Fold in chopped salad greens, scallions, mint and dill. Add cranberries and salt and pepper to taste.