Suns Up Smoothie 2020 w logo

KCC Sun's Up Smoothie

by Jodie Fitz

3 cups ice

2 cups PICS 100% orange juice

1-cup PICS low fat milk

½ cup 100% pure carrot juice

1 banana

6 oz. PICS low fat vanilla yogurt

1 teaspoon PICS vanilla extract

1 tablespoon PICS honey

Add the ice, orange juice, milk, carrot juice, banana, yogurt, vanilla extract and honey into a blender.  Blend the ingredients until the ice is fully crushed.

Serve and enjoy!  After all, who doesn’t want to start their day with a cup of sunshine?

More on the Sun’s Up Smoothie Ingredients:

Dairy Allergies

  • The Milk:  If you have a dairy allergy, replace the milk with your favorite dairy alternative.  Depending on your allergy concerns, I suggest you consider rice milk or coconut milk for this recipe.  The rice milk is very gentle in flavor. It allows the other flavors to ‘shine’ in this smoothie recipe.  It does make the mixture a little icier.  If you use coconut milk it adds a bit of a tropical flavor to this mix and is creamier.  However, always use alternatives based on your dietary needs.
  •  
  • The Yogurt:  Replace the yogurt with one of your favorite vanilla dairy free yogurt alternatives based on your dietary needs.  There are many great options on the market.

Leftovers?  No worries turn them into freeze pops!   Pour the leftovers into the 7 oz.  PICS paper coated cups and place them in the freezer for one hour.  Then add a wooden craft stick to the center and let them freeze overnight. 

Carrot Juice:  100% carrot juice can be found in the produce aisle at Price Chopper/

Market 32 Supermarkets.  There is also a delicious blend of 100% carrot juice with turmeric and ginger added.

Lessons for Children when making this smoothie recipe;

  • Measuring ingredients
  • Pouring
  • Blending
  • Blender Safety
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Cinnamon Apple Pancake Sandwiches

by Jodie Fitz

Great breakfast filler that you can have made ahead of busy days.

2 apples

1 ¾ cups PICS flour, unbleached

½ teaspoon PICS sea salt

1 tablespoon PICS baking powder

1 teaspoon PICS cinnamon

1 cup PICS milk

4 oz. PICS cinnamon applesauce

3 tablespoons PICS brown sugar

1 PICS egg, large

1 teaspoon PICS vanilla extract

Nonstick cooking spray

Peanut butter

Wash, peel, core and dice one apple into small pieces.  Set it aside

Add the flour, sea salt, baking powder and cinnamon into a bowl.  Stir the dry ingredients together so that the ingredients are evenly distributed.

 Add the milk, cinnamon applesauce, brown sugar, egg and vanilla extract to the dry ingredients.  Hand whisk the ingredients together.

Fold in the diced apples.

Cook the pancake batter in a griddle style pan coated with nonstick spray over medium heat until both sides are golden brown and the inside is fully cooked.

Wash, core and slice the additional apple. Create a breakfast pancake sandwich with peanut butter and apple slices.

Time Saver: Make the pancakes on a weekend. Let them cool completely. Wrap each one individually in parchment paper or waxed paper. Place each individually wrapped pancake in a freezer bag or container. Take them out and toast them on busy weekday mornings.

Gluten Free: Swap the flour for gluten free 1 to 1 flour options.

Peanut Allergy Alternatives: Swap the peanut butter for WOWButter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.

Dairy Free: Try making this recipe with either rice milk or almond milk.

Lessons for Children when making this recipe;

  • Measuring ingredients
  • Leveling dry ingredients
  • Whisking
  • Dicing
  • Spreading
  • Slicing
  • Knife safety
  • Griddle Safety
  • Pancake Flipping
  • Following directions

 

 

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Looking for a lighter dessert option that’s delicious and fun to make?  Try making an easy Watermelon Pizza; it’s fruity and fresh.

Watermelon Pizza by Jodie Fitz

8 oz. PICS whipping cream

¼ cup PICS confectioner’s sugar

1 teaspoon PICS vanilla extract

Watermelon

6 oz. PICS Greek vanilla yogurt

½ cup fresh strawberries

Fresh fruits (see below)

Prepare the whipped topping by adding the 8 oz. of heavy cream, the ¼ cup of confectioner’s sugar and 1 teaspoon of vanilla into a bowl.  Whip it with an electric mixer until it reaches a stiff peak.

Layer 1

Cut one large round slice out of the center of a whole watermelon.  This will serve as your dough for your watermelon pizza.  Place it on a flat surface.

Layer 2:

Rinse, hull and slice the ½ cup of strawberries.  Place the sliced strawberries into a mini chopper, food processor or blender.  Fold the strawberries and a third of the whipped cream into the Greek yogurt.  Spread the mixture onto the watermelon circle.

Layer 3:

Spread the remaining whipped cream on top.

Pizza Toppings:  Rinse and prep your favorite fruit to go on top.  Here are some options, add your favorites,

  • Sliced strawberries
  • Blueberries
  • Pitted, sliced fresh cherries
  • Cut grapes
  • Slices of kiwi
  • Diced pineapple,
  • Diced melon
  • Banana slices
  • Diced mango

Finally, cut your watermelon pizza into 8 slices and serve!

Dairy Free:  Substitute the heavy cream with coconut cream.   However, coconut cream will only reach a soft peak when whipping vs. a stiff peak.

Use your favorite dairy free yogurt alternative for the yogurt.

Lessons for children include…

  • Whipping cream
  • Stiff peaks when making whipping cream
  • Slicing
  • Dicing
  • Spreading
  • Folding
  • Measuring ingredients
  • Following directions
  • Knife safety
  • Electric mixer safety

 

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Keep the kitchen cool by making this watermelon cooler.  It’s a light, refreshing drink with a whole lot of goodness in the mix.   There’s just one thing….beware of brain freeze!

Watermelon Cooler by Jodie Fitz

3 cups diced watermelon

4 cups ice

2 lemons, fresh

½ cup PICS honey

1 teaspoon PICS vanilla extract

2 cups water

Remove the fruit of the watermelon from the rind and dice it into small chunks.  Measure 3 cups of watermelon.  Add it to the blender.

Measure and add 4 cups of ice to the blender. 

Cut the lemons in half and extract the juice from the lemons using your hands, a citrus squeezer or juicer.  If you are extracting the juice by hand, squeeze the lemon juice into a bowl and remove the seeds before adding the lemon juice to the blender.

Add the honey, vanilla extract and water to the blender.

Blend the ingredients well and serve!

Little Hands:  Younger children can cut the watermelon using a plastic knife.

Lessons for children when making the Watermelon Cooler Recipe:

  • Dicing
  • Knife safety
  • Measuring ingredients
  • Extracting juice
  • Blending and blender safety
  • Following directions
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Did someone say pizza?  Well if you did and you’re looking for an EASY dough recipe, you’ve come to the right spot.  This no rise pizza dough is deliciously easy and fun to make. 

It adds an interesting twist of flavor vs. traditional pizza dough, which is equally yummy.  These cooked pizza dough’s are great to make for play dates, to serve as a lunch, snack or dinner.  You can make them ahead and store them or eat them fresh out of the pan; well, once they’ve cooled. 

No Rise Pizza Dough with Jodie Fitz

2 cups PICS all-purpose flour, unbleached

1 tablespoon PICS baking powder

1 teaspoon PICS sea salt

2 teaspoon PICS canola oil

1 ¼ cup of warm water

Crisco®

Saran Wrap

Measure the flour, baking powder and sea salt together into a bowl.  Using a fork, stir the ingredients together so that everything is evenly distributed.

Add in the two teaspoons of canola oil and stir it though the dry ingredient mixture.

Slowly pour in the warm water, you may not need to use it all so pour and stir until all of the ingredients come together.

Remove the dough from the bowl and place it on a floured surface.  Knead the dough until it’s smooth and forms into a ball of pizza dough.  Sprinkle flour onto the dough as needed during the kneading process.  Note:  If it’s sticky, add flour lightly and continue to knead.

Lightly coat a bowl with the Crisco® using a napkin or paper towel.  Place the dough in the bowl and cover it for 30 minutes.

Once the dough has rested and is ready to cook, remove it from the bowl and divide it into 5 equal pieces by simply pulling it apart with your hands.  Place each piece of dough onto a floured surface and roll it out and stretch it with a combination of your hands and rolling pin to create five personal pan sized pizza dough’s.

Lightly coat a skillet style pan with 1 to 2 tablespoons of olive oil or canola oil and heat the pan over medium heat.  Carefully add the pizza dough’s to the pan.  Depending on the size of your pan you can add one or two at a time.  Cook one side until it’s golden brown and the dough starts to puff slightly, flip it over with heat safety tongues and cook the other side until it’s golden brown.

Pizza Yum: Once your dough is ready to use, heat the oven to 375 degrees.  Add your favorite toppings and baking until your cheese is melted and ready to eat!

Get Creative:  Like the picture above, use veggies to create a veggie face.  Or, like the picture below, create a baseball.  Use healthy ingredients and get creative!

Dough Storage: You can keep extra pizza dough’s in the refrigerator for up to 5 days.  Let the dough’s cool completely.  Separate them by placing parchment paper in between each of the dough’s.  Keep them in an airtight container, snap and seal style storage bag or covered tightly with plastic wrap.

Adding Flavor: When you cook your dough in the skillet, use a flavored olive oil.  I love the Tuscan flavored Saratoga Olive Oil that can be found at Price Chopper/Market 32 Supermarkets.

Cooking with Kids:  Every recipe has steps and life skills to focus on when cooking with kids.  Here are a few to focus on when making this recipe…

  • Measuring ingredients
  • Leveling dry ingredients
  • Kneading dough
  • Following directions
  • Stove top or skillet safety
  • Storing ingredients
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I love homemade freeze pops!  They are easy, creative and delicious to make.  July is one of my favorite times to pull out my Creamy Blueberry Freeze Pops, whip them up and keep a fresh batch in the freezer to snack on in the hot weather.

These freeze pops have a triple layer of flavor to savor while enjoying them for a summer cool down.  They are packed with fresh blueberries and made with a base of Greek yogurt.

Making freeze pops is a great way to spend time with the kiddos in the kitchen and make memories as you complete a recipe together.  It’s a also a great recipe to make without turning on the oven.

Creamy Blueberry Freeze Pops by Jodie Fitz

 12 oz. Greek vanilla yogurt

1 1/2 cups of fresh blueberries

1/2 of a lime

2 tablespoons honey

 4 – 5 oz. paper cups

 4 wooden craft sticks

 Makes 4 pops

Rinse the blueberries.  Divide the blueberries by measuring and placing 3/4 cup of blueberries into a bowl and the remaining 3/4-cup of blueberries into a mini chopper, food processor or blender. Chop the 3/4-cup of blueberries until they are finely chopped.

Divide the yogurt into two bowls, 6 oz. in each.

Extract the juice from the lime using either citrus squeezer or your hands.  It will yield approximately 1 tablespoon of lime juice.  Divide the lime juice, approximately 1 1/2 teaspoons, into each bowl of yogurt.  

Add 1 tablespoon of honey into each bowl of yogurt.

Add the chopped blueberries into one of the bowls of yogurt.  Fold the ingredients together in each bowl using separate spatulas or spoons.  Keep the two yogurt mixtures separate.

Line up your paper coated cups. 

Layer One:  Evenly distribute the vanilla mixture into the cups. 

Layer Two:  Evenly distribute the whole blueberries into each of the cups.

Layer Three:  Evenly distribute the blueberry yogurt mixture into each of the cups.

Add a wooden craft stick into the center of each cup.  Place the cups into the freezer and freeze overnight.

More on making these Creamy Blueberry Freeze Pops

Greek Yogurt:  Use your favorite.  Mine is currently the Cabot Vanilla Bean located in the dairy aisle of your local Price Chopper/Market 32 stores.

Removing the Cup:  Remove the cup from the freeze pop by simply snipping the edge of the cup and peeling it from the cup.  DO NOT wet the outside to remove it, the yogurt will melt quicker.

Wooden Craft Sticks:  These can typically be found at your local Price Chopper/Market 32 Supermarkets in the school supply aisle or a craft store.

Can you use freeze pop molds?  YES!  It may make more or less pops depending on the mold and size.

Saving the extras:  If you have extra pops, simply keep them in the freezer in a snap and seal style freezer storage bag.  Keep them in the cups until you are ready to use them.

Lessons with making Creamy Blueberry Freeze Pops for Kids:

  • Measuring
  • Folding
  • Chopping
  • Extracting lime juice
  • Following directions
  • Making freeze pops
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Embrace strawberry season with some fresh, easy strawberry chia seed jam.  This recipe is sweet, delicious and fruit packed.  It takes 10 minutes to make and is a no-cook recipe. Not having to turn on the stovetop or the oven during the summer months is always a win-win, but it’s still fun to be in the kitchen creating and playing with food flavors.

This recipe is great to make with the kids in the morning.  You can then enjoy it together at lunchtime, snack time or on summer picnics.

The chia seeds, also part of the super food group, serve as a natural thickening agent that happens to be “jam”packed with goodness.

I love that I can make this for the week, control the amount of sugar and replace granulated sugar with honey.

Easy, No-Cook Strawberry Chia Seed Jam

by Jodie Fitz

1 pound fresh strawberries

3 tablespoons PICS honey or agave nectar

1 teaspoon PICS vanilla extract

3 tablespoons chia seeds

Wash and hull the strawberries. Pat them dry, or let them dry. Slice the strawberries.

Place the strawberries into a food processor or blender and blend until the strawberries are pureed.

Add the vanilla extract and honey. Mix the three ingredients together a little more in the food processor or blender.

Pour the mixture into a bowl. Fold the chia seeds into the pureed strawberry mixture.

Place the entire strawberry chia seed jam into a mason jar or other airtight container and place it in the refrigerator for at least two hours before using.

How long does it last in the refrigerator?  You can keep your easy Strawberry Chia Seed Jam in the refrigerator for 3 to 5 days.  

Can you freeze this jam?  Yes you can!

Lessons for kids when making this recipe:

  • Preparing fruit
  • Hulling strawberries
  • Measuring ingredients
  • Folding
  • Blender and/or food processor safety
  • Following directions
  • Natural thickening agents

 

 

 

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Grab the kids, the paints and get ready to finger-paint in a whole new way!

What do you need?

• 1 white apron per child
• Purple paint
• Blue paint
• Green paint
• Yellow paint
• Orange paint
• Red paint
• White paint
• A paper plate or palette (preferably one per child)
• Water
• Paper towel or rag 

 

  1. I recommend you put down a covering on the table before you begin the project to protect your surface as the paint can seep through the apron.
  2. Dip your thumb or finger into the purple paint and begin to create a rainbow arch starting with the smallest arch of the rainbow.
  3. Wash or rinse and dry that thumb or finger before dipping into the next color of paint.
  4. Just like the video, add the rest of the colorful rainbow arches: blue, green, yellow, orange and red.  Don’t forget to wash/rinse your fingers between each color.
  5. You can let your rainbow dry before adding your clouds or you can do what I do, which is add the clouds right away.  I like pulling some of the colors of the rainbow down into the puffy clouds like the video demonstrates – the option is yours!
  6. Optional:  Add your name or words to the project like ‘Hope’,  ‘Joy’, etc.
  7. Let it dry completely before wearing.

Your DIY Rainbow Craft apron is great to use as a smock for crafts, a smock for gardening or an apron for recipe making!

Rainbow Arch: If you have an independent child that wants to do it all or a young child that needs help with the arches of a rainbow, simply use a medal compass with a pencil to create the arches of the rainbow for them to follow.  You can even put one dot of each color at the start of an arch so follow the colors or let them go free spirit. It’s good either way!

The Paints:  The best paint to use for this project is fabric paint.  However, you can use other permanent paint options like an acrylic craft paint, which just makes the area on the apron of your finger printed rainbow a little stiffer.  Your apron will still be colorful, wonderful and useful!

Don’t Forget:  Don’t forget to put on a smock, an apron, an old t-shirt or play clothes before doing this project.  The paint will not come off of your clothes if it gets on them in the rainbow making process!

Now What? 

Grab your aprons and join me in making recipes at the Price Chopper/Market 32 Kids Cooking Club!  We have all kinds of delicious recipes!  Coming soon…I will be introducing a no-rise dough pizza making activity for kids that coordinates with both the Kids Cooking Club and my book Fidget Grows a Pizza Garden. 

This rainbow apron is easy and fun to make, and you can view it here

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strawberry lemonade kcc

Looking for a refreshing recipe to cool things down while having fun with the kids in the kitchen at the same time?

Check out my Homemade Strawberry Lemonade.  It’s a great recipe to make with the kids without having to heat up an oven or turn on the stovetop.

Simply grab the blender, a few key ingredients and blend your way to recipe making yum.  Even the simplest of recipes helps to strengthen and/or build kitchen skills while boosting recipe making confidence. 

Here are a few key lessons to focus on when making the Strawberry Lemonade with children:

  • Preparing fruit
  • Hulling strawberries
  • Slicing
  • Extracting juice from lemons
  • Measuring ingredients
  • Following directions
  • Blending
  • Knife safety
  • Blender safety

Homemade Strawberry Lemonade by Jodie Fitz

1 cup fresh sliced strawberries

2 whole lemons,

4 cups ice

2 cups water

½ cup PICS honey or organic agave nectar

2 teaspoons PICS vanilla extra

Prepare and measure the strawberries by washing them, hulling them and then slicing them before measuring.

Note:  When making this recipe with younger children or children who have not sliced before, begin cutting soft fruits with a plastic knife until they become confident and understand safety procedures.  Always remind them to be mindful of where their fingers are and to always make sure fingers are clear before cutting anything.

Cut the lemons in half to create four halves.  Squeeze the lemon juice from the lemons. 

Note:  If you have a citrus squeezer simple squeeze it right into a blender pitcher, because it will catch the seeds.  If you do the lemon squeezing by hand, simply squeeze the juice into a liquid measuring cup so that you can extract the seeds from the juice before pouring the freshly squeezed lemon juice into the blender.

Add the ice, water, strawberries, honey and vanilla extract together with the fresh lemon juice in a blender.  Blend the mixture well; until the ice is crushed.

Serve and enjoy!

 

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Cinco De Mayo and Mother’s Day in the Kids Cooking Club

Written by Jodie Fitz

I am so excited to be in the kitchen experimenting and sharing new recipes with you at the Price Chopper/Market 32 Kids Cooking Club.  There’s been a lot happening behind the scenes with bringing activities, recipes and videos on line for you.  We have even spruced up the Kids Cooking Club logo, which looks great; make sure to take a peek at everything including my new character releases for added fun at home.

What’s happening in May?  Mother’s Day and Cinco de Mayo!

We have a couple of things we’d like to highlight for you:

  • NEW! And, perfect for Mother’s Day….our Fun At Home Kits. Each kit includes:
    • 3 yellow cupcakes
    • 3 chocolate cupcakes
    • 8 sugar cookies
    • 16 oz. of our butter cream frosting
    • 2 oz. rainbow sprinkles
    • A pastry bag

These kits are a great and delicious family activity!

Let our Price Chopper/Market 32 Supermarket Floral Departments help you find something special for MOM!

  •  
  • – Make your own bouquet at home with the 3 for $15 flower bundles
  • – Check out our other pre-made bouquets and floral service
  • – Choose from our beautiful flowering hanging baskets, perennials and other plant options
  •  

What’s happening in the Price Chopper/Market 32 Kids Cooking Club kitchen to celebrate Mother’s Day and Cinco de Mayo?

 

– A Mixed Berry Smoothie you can make and share with mom; but you’re going to want to mark this recipe because it’s so delicious you’ll want it all summer long!

– Chocolate Peanut Butter Banana” Ice Cream”, which is dairy free, can be made nut free AND tastes just like you are eating ice cream.  YUM!

– Quinoa Taco Meat! Say What? I know, I know, but TRUST me…you’re going to love it.

So, grab an apron, all of the ingredients you need and let’s get experimenting in the kitchen together.

Cheers to another Tasty Month ~ Jodie

Mixed Berry Smoothie

Kids Lessons in the Kitchen:

  • Measuring ingredients
  • Blending safety
  • Following directions
  • Experimenting with different flavors
  • Vegetable inclusion

3 cups PICS frozen berry medley fruit

1 1/2 cups rice milk

1 cup fresh baby spinach

6 oz. vanilla coconut yogurt alternative

2 tablespoons PICS honey

1 teaspoon raspberry extract

½ teaspoon PICS vanilla extract

Measure and add the frozen berries, rice milk, spinach, vanilla yogurt, honey, raspberry extract and vanilla extract into the blender.  Mix well & serve. 

Frozen Berry Medley:  You can purchase a frozen berry medley, which contains fresh frozen strawberries, blueberries, raspberries and blackberries with no added syrups or sugars.  It can be found in the frozen fruit section at your local Price Chopper/Market 32 Supermarkets or you can create your own berry mix with frozen fruit.

Spinach Measurement:  Use a loosely packed measurement on this recipe vs. densely packed.

Other Dairy Free Options: 

  • Try coconut milk for a creamier consistency. (optional depending on your dietary needs)
  • Try other vanilla dairy free yogurts (soy, oat, etc.)

What about dairy? Yes, you can make this with dairy yogurt and regular low fat milk. 

 

Chocolate Peanut Butter Banana “Ice Cream”

3 frozen bananas

¼ cup PICS peanut butter or WOWButter®

2 tablespoons PICS honey

1 teaspoon PICS cocoa powder

1 teaspoon PICS vanilla extract

A pinch of PICS cinnamon

Freeze the bananas. 

In a separate bowl, stir the peanut butter or WOWButter®, honey, cocoa powder, vanilla extract and a dash of cinnamon together.

Place the bananas into a food processor or blender.  Begin to blend the bananas.  After the bananas are chopped up into small pieces, add the remaining ingredients into the blender or food processor.  Continue to blend until the mixture forms into a soft ice cream.

Serve immediately.

How to freeze bananas:

Option 1:  Line a baking sheet with parchment paper.  Peel the bananas.  Slice the banana.  Lay the sliced banana pieces flat on to a baking sheet.  Cover them with another piece of parchment paper.  Freeze the bananas for a couple of hours.  Either use the frozen bananas immediately for a recipe or place the frozen pieces into a snap and seal freezer style bag and keep them in the freezer.

Option 2:  Can you freeze a whole banana? Yes you can!  Simply place a whole banana(s), peel and all into the freezer.  Let it freeze.  When you are ready to use the frozen banana, let it sit for a few minutes before peeling.                                                     

WOWButter® is a peanut and tree nut free peanut butter alternative.  You can find this item in your Price Chopper/Market 32 Supermarkets in the allergy friendly aisle.

Serving Ideas:  This Chocolate Peanut Butter Ice Cream Recipe is delicious served all on its own.  However, it’s also good with a few toppings;

  • PICS chocolate syrup
  • Chocolate sprinkles
  • Melted peanut butter or WOWButter®
  • PICS Whipped topping
  • Chopped nuts (optional depending on your dietary needs)
  • Chopped Reese’s candy (optional depending on your dietary needs)

 

Kids Lessons in the Kitchen:

  • Measuring ingredients
  • Preparing fruit
  • Knife safety
  • Cutting skills
  • Freezing fruit
  • Blending safety
  • Following directions

Quinoa Taco Salad

2 cups uncooked quinoa

4 cups vegetable broth

2 tablespoons PICS butter

1 ½ cups PICS salsa

1 tablespoon PICS ground cumin

2 teaspoons Full Circle ground chili powder

1 ½ teaspoons PICS onion powder

¾ teaspoon PICS garlic powder

¾ teaspoon sea salt

¼ teaspoon PICS white pepper

PICS nonstick cooking spray

Rinse the quinoa in a mesh strainer.

Heat a medium size saucepan over medium heat. Once it’s hot, add the rinsed quinoa and toast it for 3-4 minutes, stirring frequently.

Add the vegetable broth and butter to the quinoa, bring the mixture to a boil over medium to high heat.  Reduce the heat to low, cover with a secure lid, and cook the quinoa as directed on the package, or until liquid is completely absorbed. When it’s done cooking, remove the lid, fluff the cooked quinoa with a fork and let it set for 10 minutes uncovered.

Preheat oven to 375°F.

In a small bowl, stir together the salsa, cumin, chili powder, onion powder, garlic powder, salt and white pepper.

In a large mixing bowl, stir the cooked quinoa together with the salsa and spices,

then spread onto a lightly greased, parchment-lined baking sheet.

Bake for 30 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!

Add the quinoa to your favorite salad mixture with your favorite salad fixings to serve.  Options include;

  • spring mix
  • romaine
  • fresh tomatoes
  • olives
  • cucumbers
  • avocados
  • sharp cheese
  • corn
  • black beans
  • and more…

Top it Off:  You can always use your family favorite.  Consider checking out some of our delicious fresh dressings in the produce area at our Price Chopper/Market 32 Supermarkets.  There are many vinaigrettes and ranch dressing options that include cucumber, avocados and cilantro that would be delicious on this salad combination.

Leftovers:  You can keep the leftover taco quinoa in the refrigerator for 4-5 days.

Reheating leftovers:  The left overs can be reheated in the microwave, but the oven, a toaster oven or skillet are tastier options.

Kids Lessons in the Kitchen:

  • Measuring ingredients
  • Stove top safety
  • Oven safety
  • Knife safety
  • Cutting skills
  • Salad/vegetable prep
  • Following directions
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