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Very Berry Quinoa Salad with Cinnamon Toasted Pecans

This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level.

FOR THE QUINOA:

• 1 cup (173 g) tri-color dry quinoa, rinsed well with cold water (or any color quinoa)
• 1¼ cups (295 ml) water

FOR THE CINNAMON TOASTED PECANS:

• 1½ tablespoons (30 g) pure maple syrup
• 1 tablespoon (9 g) coconut sugar or brown sugar
• ½ teaspoon ground cinnamon Pinch of salt
• 1 cup (110 g) pecan halves
• 1 teaspoon coconut oil

FOR THE SALAD:

• 6 cups (330 g) mixed baby salad greens
• 2 cups (weight will vary) fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)
• 1 recipe Maple Dijon Vinaigrette

For the Quinoa: Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce the heat to medium-low, and simmer 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.

For the Cinnamon Toasted Pecans: Line a large plate with parchment paper and set aside. In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt. Add the pecans and stir to coat evenly. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so don’t walk away at this point! You’ll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.

For the Salad: Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well. To serve, divide among 4 bowls and drizzle with vinaigrette.

Swap It! Try using romaine, red leaf lettuce, or arugula instead of the mixed baby greens to change it up.

Kids in the Kitchen – Have your kids add all the ingredients to a big salad bowl and get their clean hands in there and mix it all up!

Skillet Chickpea Chilaquiles

I am a huge chips and salsa addict, and this dish is kind of like eating nachos for dinner, so I could pretty much eat this every day. Crispy tortilla chips in a bath of saucy southwest flavors—it’s like my dream come true! I eat these chilaquiles with a knife and fork, but my kids like to get right in there with their hands and get messy. Whatever floats your boat!

FOR THE CHILAQUILES:

• 1 can (15 ounces, or 425 g) chickpeas, rinsed and drained (or 1½ cups [258 g] cooked chickpeas)
• 2 tablespoons (30 ml) olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1½ tablespoons (12 g) chili powder
• 2 teaspoons (5 g) cumin
• 2 teaspoons (2 g) dried oregano
• 1 cup (164 g) fresh or frozen corn kernels
• 1 can (28 ounces, or 794 g) crushed tomatoes
• 1½ teaspoons salt, or to taste
• 8 ounces (225 g) unsalted corn tortillas chips (about 8 cups)

FOR SERVING: Guacamole or store bought guacamole, or avocado slices Creamy Cumin Ranch Dressing or store-bought southwest ranch dressing Thinly sliced radishes Diced white or red onion Chopped fresh cilantro

Yield: 4 servings

For the Chilaquiles: Pour the rinsed and drained chickpeas out on a cutting board and chop them up a bit. Alternatively, you can add them to a food processor and pulse a few times. Set aside.

Heat oil in a large, deep skillet over medium heat. Add the onion and sauté  5 to 6 minutes, until soft and translucent. Add the garlic, chili powder, cumin, oregano, and sauté 1 minute until the spices are fragrant. Add the chickpeas, corn, crushed tomatoes, and salt, and simmer about 10 minutes until hot.

Add the tortilla chips to the skillet, and gently stir to coat. Serve immediately with toppings of choice.

NOTE: If you aren’t going to eat the whole recipe at once, keep the tortilla chips separate. Add one portion of chips to a bowl, then pour on some of the sauce, and garnish with desired toppings.

TIP: Serve immediately for crispy chips. If you like the chips softer, wait 5 to 10 minutes for the tortillas chips to soak up the sauce.