It is scientifically proven that there is a direct relationship between the mirky color of bathwater and the level of fun which was had playing in yard. Ok…I’m making up that ‘research’. But you can always tell that the kids had a fun day when they need a shower immediately following their bath to rinse the dirty bathwater from their bodies. We consider that a successful day around here.
After spending the long winter cooped up inside the house, it is so nice to have the sun shining, the birds chirping, and the green returning to our trees and gardens. Spring time settles me. And the boys have been in their glory releasing all of their little man energy in the backyard…especially since we just finished building their new cedar play set; a joint gift from several family members. I am certain they will get years and years of enjoyment from it, which makes it worth the time it took the build. I have a feeling that my busy little men and I are going to be living outside this summer.
Busy little men needs lots of good, healthy food to fuel their active play. Which means I’m always on the lookout for nutrient-rich foods to add to their plates. Quinoa (pronounced ‘KEEN-wah’) is a protein-packed pseudo-grain which is chock full of healthy nutrition. On your dinner plate, it could easily take the place of a rice or pasta side dish with added health benefits. Best yet, quinoa is a low glycemic index and gluten-free food, which makes it desirable for people on specialized diets. Quinoa is truly a superhero of foods!
This quinoa gets a punch of spiciness from fresh jalapeño pepper. Sweet corn kernels and savory bits of bacon add a satisfying texture and flavor to this delicious side dish. If your family is sensitive to spiciness, you can easily reduce (or even eliminate) the jalapeño pepper and still be left with a very delicious and equally nutritious side dish.
Spicy Corn and Bacon Quinoa
- 1 cup quinoa
- 2 cups vegetable or chicken broth
- 1 cup sweet corn kernels (frozen is fine)
- 1/4 cup sun-dried tomatoes, diced
- 1 teaspoon garlic, minced
- 1 jalapeño pepper, ribs and seeds removed, finely diced
- 6 slices bacon, cooked and chopped
- Salt and pepper
Combine the quinoa, broth, corn, jalapeño, sun-dried tomatoes, and garlic in a saucepan over medium heat. Bring the mixture to a simmer. Stir, then reduce heat and cover. Cook over a very low heat (just like you would cook rice) for 15 minutes. Allow to sit for five additional minutes. Fluff with a fork. Add the bacon and toss to combine. Taste and season with salt and pepper, as desired.