Open House with The Little Yoga House

I have been teaching the Nourishing Kids Class for Austin’s only all kids yoga studio, The Little Yoga House, for almost a year now! Yesterday was our first open house and it was a beautiful success. I thoroughly enjoyed meeting the parents and educating them about what we do in our class!

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After a quick family yoga session we all gathered around to socialize and snack on some tasty treats.

I decided to make an easy and delicious quinoa dish that was gluten free and full of raw veggies.


Fiesta Quinoa

Serving size: 4-5


  • 1 1/2 cups quinoa (boil with veggie stock and diced cilantro stems)
  • diced 1/2 small yellow onion
  • shredded 1/2 cup purple cabbage
  • chopped 1/2 cup squash
  • chopped 1/2 cup zucchini
  • 1/2 cup chopped cilantro
  • 2 diced avocados mixed with lemon juice
  • 2 diced carrots
  • 2 limes, 2 lemons
  • 3 tbs taco seasoning
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp mexican oregano (optional)
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar
  • 2 tbs honey


First, cook quinoa and set aside when finished. While quinoa is cooking, toast pumpkin seeds & prep veggies.




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Then, place quinoa in a bowl and add all seasoning.



Mix thoroughly and add more honey, seasonings or citrus if necessary. Place avocado atop and enjoy a delicious and nutritious meal!


Other ways to eat Fiesta Quinoa:

  • Wrap up in a tortilla with black beans and salsa
  • Serve over a bed of sautéed veggies and top with walnuts and cashew cream sauce (1 cup cashew, 3/4 cup water, lemon juice, 1 tsp apple cider vinegar, white pepper, garlic powder, and salt)
  • Stuff in a bell pepper and bake on 350 for 40 minutes.

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