Tropical Quinoa Breakfast Bowl

Tropical Quinoa Breakfast Bowl - Sarah J. Hauser

Happy Tuesday! My kids had their first real day of preschool today. They seemed to have a great time and looked wonderfully worn out when I picked them up a few hours later. It’s a new stage for us, one that makes us all a little nervous but mostly excited. Having twins before our third baby means I’ve never consistently been home with just one kiddo, so that will (hopefully) bring a much needed break!

It's been a while since I've posted here, but I'm excited to get back in the kitchen again. I recently worked with Kizingo Kids, a company that makes products to promote health and independence in kids. I created this recipe for a Tropical Quinoa Breakfast Bowl. I’ve been looking for new breakfast ideas, especially for the mornings we have to get out the door for school. We eat a ton of eggs as well as oatmeal, but adding quinoa in the mix gives us a little more variety and nutrition. You can definitely play around with the recipe to include whatever fruit you like, or sub out the coconut milk for other options like whole milk or almond milk.

To get the recipe, head over to the Kizingo blog! What are your breakfast go-tos? I’m always looking for new ideas, so let me know in the comments below!

Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser.jpg

This post was created in partnership with Kizingo. Head over to their blog for the recipe!


Rosemary Quinoa Salad with Walnuts + Cherries

Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser

Lately the questions, "What can the baby eat?" and "What will my toddlers eat with minimal complaining?" seem to drive my meal planning. I feel like I've lost a bit of my joy in the kitchen. I still love cooking, of course, and I'm grateful I even have the luxury of choice in what I make for dinner. But I've found myself stuck in what's practical. I miss asking, "What can I make that nourishes body and soul? What can I make that delights?"

This dish is an answer to those questions. It's nourishing for body and soul, and it's one of my new favorite salads. It's got a slight kick from the arugula and Dijon but then richness from the goat cheese and sweetness from the cherries. Hearty, healthy, sweet, and savory.

And God said, ‘Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food’…And it was so. And God saw everything that he had made, and behold, it was very good.
— (Genesis 1:29-31)

I generally serve my kids at least a version of what we eat for dinner, but my twins often do better eating the components of a dish separated. For this one, I'll give them a scoop of plain quinoa, a handful of walnuts and dried cherries, and then add chicken or whatever else to their plates. That way, they try new foods and eat what we eat, but they also have something a little more palatable. (I don't know if that's the right way to feed toddlers. I could be doing it all wrong, but hey, we're all just figuring this out as we go, right?)

It's easy to get bogged down in the utilitarian that we forget the beauty of variety and the joy of cooking. After all, our God could have only provided the basics needed to keep us alive, but instead, he gave us thousands of foods with endless combinations. So every once in a while, regardless of how your kids eat, treat yourself to something you love, something that delights. After all, I think when we delight in God's good gifts, we can taste that the Giver himself is good. 

Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser
Rosemary Quinoa Salad with Walnuts + Cherries - Sarah J. Hauser

Rosemary Quinoa Salad with Walnuts + Cherries
Yields 4 entree-sized portions

1 cup quinoa
1 cup dried cherries
1 cup roughly chopped walnuts
1 Tablespoon chopped fresh rosemary
1/2 cup extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon honey
Kosher salt
Freshly ground black pepper
Crumbled goat cheese (optional)
Arugula or other salad greens (optional)

Rinse the quinoa thoroughly under cold water. (Quinoa has a natural coating that can taste bitter or soapy, but you can get rid of this coating by rinsing it well.) Add the rinsed quinoa and 2 cups water to a medium saucepan. Turn the heat to medium-high, and bring the water to a boil. Then, reduce the heat to low, cover, and cook for about 10-15 minutes. 

Remove the pot from the heat, and let it stand for about 5 minutes (keeping it covered!). Uncover and fluff the quinoa with a fork. Set it aside to cool while you prep the dressing and other ingredients. 

For the dressing, in a jar or container with a tight-fitting lid, add the olive oil, lemon juice, Dijon mustard, honey, ¼ teaspoon kosher salt, and a pinch of black pepper. Cover and shake vigorously until all the ingredients are mixed well. 

In a medium bowl, add the cherries, walnuts, and rosemary. Add the cooled quinoa to the bowl, and stir everything together. Pour in about 1/4 cup of the dressing. Mix well. Add more dressing if desired, reserving some for serving. Season with additional salt and pepper to taste (I added about another ¼ teaspoon each of kosher salt and black pepper). 

Transfer the quinoa salad to a serving dish. Top with crumbled goat cheese, if using. Serve on its own or over arugula or other salad greens.* 

Drizzle each portion with some of the remaining dressing and garnish with fresh rosemary. Enjoy!

*Rather than serving the quinoa on top of greens, you can also add a few handfuls of arugula right into the quinoa mixture. Pour the rest of the salad dressing on it, and toss well. The arugula will wilt slightly with the dressing, so serve immediately. 


Mixed Berry + Cocoa Smoothie [and growing into motherhood]

I watch my son, Josiah, hold onto the old, scratched up coffee table, gripping the edge with his tiny fingers while he shuffles over to the couch. At 10 months, he’s still wobbly, but every day I notice his legs grow sturdier and his confidence stronger.

He also falls. Often. Sometimes his face gets red with frustration when he can’t keep up with his older siblings, and tears well up when he stumbles. But he’s just learning, and stubbornness propels him onward.

I hear the slap of his hands on the hardwood floor as he makes his way to the front stairs. He’s beginning to climb steps now—a milestone I’d prefer to delay. I follow closely behind, because even though he’s gotten quite adept at going up, he hasn’t exactly mastered coming down—or at least coming down safely.

He sets his hands on the first stair and waits for me. The corners of his mouth turn up and his blue eyes squint in excitement. I tentatively “chase” him to the top. He enjoys the game and doesn’t realize I’m actually spotting him. Mama’s not about to let him take another tumble, although it seems to him like that possibility is all part of the fun of it. The threat of falling doesn’t deter him from climbing.

Somewhere along the way, I lost that fearlessness. I started to assume I should be able to walk without ever crawling, to bolt up the stairs without a misstep. In the past, I traveled across the world without the prospect of getting lost holding me back. I applied for jobs without being crippled by the idea of rejection. I jumped into new ventures headfirst simply because I found joy in possibility. But now in the daily work of mothering, I easily forget it’s not only okay to fall, but it's normal, expected, and part of the learning process.

Keep reading and get the recipe at Coffee + Crumbs!


Full post and recipe instructions can be found at Coffee + Crumbs!