Breakfast
Lunch/Dinner
I cooked the quinoa in vegetable broth, so I only used 1/2 teaspoon salt. The recipe calls for 1 1/4 teaspoon fine sea salt, which seems like a lot, especially if serving to little ones. I’d suggest cutting it down to 1 teaspoon, or maybe even less, the first time you make it and adjust based on your taste preference. I baked them for easier cleanup. These are a tasty, healthy alternative to frozen nuggets!
Vegan BBQ Pulled Pork Sandwich
My daughter likes the soy curls best without the seasoning. That said, I’ve cut back on the chili powder a few times and she’s been willing to eat them as long as they’re mixed with guacamole in a tortilla.
Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
Stir Fry Rice Noodles with Veggies
Creamy Vegan Mushroom Stroganoff
Spaghetti Squash Pasta with Garlicky Alfredo Sauce
Spinach Artichoke White Bean Soup
Slow Cooker Black Bean Soup with Citrus
Instant Pot Pumpkin Lasagna Soup
Sides
I like to add vegetable bouillon to the water to give the quinoa extra flavor. My daughter saw me using seaweed sheets as a spoon for quinoa one day and now loves to make quinoa seaweed wraps for her afternoon snack (be warned–it gets a bit messy!). I also use this recipe for the sweet potato quinoa tots. Super quick and easy!
Snacks
If you want your little ones to be more adventurous eaters, get them involved in the kitchen! They love to help and are often more willing to try new foods in low pressure settings (like when foods are being prepared). These recipes are a great starting point.
Raspberry Tahini Chickpea Balls
Dips/Spreads/Sauces
Muhammara (Roasted Red Pepper Dip)
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