We eat a lot of quinoa here, but none of the recipes are my kids’ favourite. I absolutely love the stuff, and last night I made a Greek salad-inspired quinoa dish (with black olives, red and yellow peppers, and feta, with a dijon vinegar dressing) but it was so not a hit with the kids. They ate it, but weren’t eager to eat it again.

Tonight I used leftover cooked quinoa to make this dish.

Ingredients

2tbs coconut oil
2 medium zucchini, chopped
3C cooked quinoa
1C frozen corn
1/2C cooked crumbled bacon

Directions

In a large pan, melt the coconut oil and then add zucchini. Cook over medium-high heat for approximately 5 minutes, then add the cooked quinoa. Combine well, and add frozen corn. Cook for another 5 minutes then add the bacon.

It’s a really fast, easy, nutrient-packed meal that the kids will love!

Serves 4.