I love supporting my fellow healthy foodies in the blogosphere and Jennifer Tyler Lee, is no exception! Author of the new 52 New Foods Challenge book, it’s a great new way to explore healthy foods and recipes that your whole family will enjoy as well as benefit from!
Like many parents, Jennifer Tyler Lee struggled to get her kids to eat healthy meals. The answer, she discovered, was making it a game. “We’ll try one new food each week,” she told her kids. “You pick!” She called it The 52 New Foods Challenge.
In this week-by-week guide, Lee gives parents practical tips to change the way their families eat. Each week offers a healthy new food, easy recipes, and a fun activity. With more than 150 simple, healthy recipes and advice from nationally acclaimed nutrition experts, The 52 New Foods Challenge shows parents how to enjoy mealtimes, plant the seeds of change at their family table, and easily incorporate healthy habits every day of the year. What’s more, the book will inspire your child’s creativity and confidence in the kitchen, and beyond.
In The 52 New Foods Challenge, award-winning game creator Jennifer Tyler Lee shows you how to break your recipe rut, introduce Brussels sprouts (or broccoli), and start cooking together without losing your sanity. Here’s what you’ll get in this easy, week-by-week guide:
So in honor of this fabulous new book ( holiday gift perhaps?), I’ve created a recipe that features on of Jennifer’s 52 new foods…Quinoa!
Southwestern Quinoa Salad
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted vegan butter, melted and cooled
- 1 tablespoon olive oil
- 1 teaspoon organic sugar
- dash of cumin
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 1 large avocado, peeled, pitted and diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
- Salt & Pepper
Mix lime juice, butter, oil, sugar, dash of cumin, 1/2 teaspoon salt, and 1/4teaspoon pepper together in a large bowl. Meanwhile, cook the quinoa with 2 cups of water. When cooked, set aside to cool. Once cooled, add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Can be served at room temperature or chilled. Recipe is suitable for : vegans, vegetarians, gluten free, soy free *Recipe can be made oil free by excluding the oil & butter for the dressing. 
