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!

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

Ingredients:

• 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.

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.