I stole this super yummy recipe from this blog which I love.
I didn’t make it for kids, but my husband eats like a 6 year old and he loved it.
This recipe is really flexible, so I’ll tell you what I used last night and you can do your own thing.
2c. water (or a rice cooker and whatever it requires)
3 smallish beets
1 regular brown potato
3 cloves garlic
1/8th of an onion
1 yellow squash
1. Cook the quinoa. You can just put it in a rice cooker and cook it exactly the same way you would rice. If you don’t have a rice cooker, bring 2c. water to boil in a saucepan, add quinoa, bring back to a boil, cover, turn temp to medium-low and cook for 15-20 mins.
2. Heat oven to 400. Chop beets, carrots, and potatoes. Toss with olive oil and roast on cookie sheet until tender. (I threw some SeasonAll on as well since I was being lazy.) When they get close to being done, go to step 3.
3. Saute garlic & onion in olive oil. Meanwhile, chop zucchini and squash. Add zucchini and squash to onion/garlic and cook until tender (or just a couple minutes if you like them crunchy). Season w/ salt and pepper.
4. Throw some of everything in a bowl and top with a poached egg.
You can also put ketchup or hot sauce on it, but it tastes really good and doesn’t need extra flavoring; plus I hate ketchup.