These Quinoa Tostadas with Avocado Cream Sauce are a delicious family meal, that even the pickiest kids will get excited about.
Once a day, like clockwork, my home transformed into a battle zone.
Me, on one side. As determined as a toddler in the candy aisle.
My three kids, on the other.
The boys full of attidude that one can only understand once they have lived with tweens. Skye, ever the unmovable princess, ready to go into threeagner mode at a moments notice.
My normally peacful household, thrown into chaos over the contents of my produce drawer.
My kids refused vegetables in any form.
It is an age-old parenting delima that may never be solved.
There are those moms who state that it is as simple of starting early, holding your ground, and if need-be letting them go hungry.
I hate you all. (Kidding…)
For us, grounding hasn’t work. Letting them go hungry resulted in cranky kids. Ultimately I cave every time.
It shouldn’t be this difficult.
Oh, I have tried all that sneaky chef stuff. Worked with the boys until they were about four at which time they developed a strong mistrust for anything I gave them. Especially if I showed any enthusasim over it whatsoever.
It was clear that I needed an intervention, but I’m pretty sure SuperNanny isn’t going to show up any time soon. (Is that show even still on?)
I’ve been teaching the boys to cook for a while, and I have found that if they make it, they are much more likely to eat it.
So the trick was finding dishes that they would have fun making, that wouldn’t seam too veggie-forward. Not sneaky chef style, but a little less obvious than, “Here is some steamed broccoli. Eat it if you want to see daylight before you are driving.”
Dishes like these Quinoa Tostadas with Avocado Cream Sauce are perfect to keep the peace. First, there is the quinoa and beans. Which obviously, are not veggies, but still something a Mama can feel good about.
And then there are the veggies on top. But they get to scoop the goodness up with a crispy tortilla, which apparently makes it somewhat tolerable.
And green sauce? Totally fun.
And apparently the only way that avocados are tolerable.
Maybe one day I’ll be serving up that steamed broccoli and there won’t be a single complaint, but for now, I’m taking it.
- 1 cup cooked quinoa (1/3 cup dry)
- 1 cup cooked black beans, drained and rinsed
- 1/2 red onion, sliced thin
- 1/4 cup red wine vinegar
- 6 corn tortillas
- olive oil spray
- 2 1/2 cups chopped romaine
- 1 cup chopped cabbage
- 1 red pepper, seeded, diced and chopped
- 3 plum tomatoes, sliced
- Avocado Cream
- 1/2 cup basic cashew cream (sour cream would work here too)
- 1/2 cup cilantro, chopped
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 avocado, peeled, pitted and diced
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon ground chipotle chili pepper
- Preheat oven to 450 degrees.
- Combine sliced red onion and red wine vinegar and set aside. (This can be done up to a day ahead of time and kept in the refrigerator.)
- Spread tortillas on a baking sheet in a single layer. Spray with olive oil on each side. Bake for 8 to 10 minutes, or until crisp.
- In a large bowl combine quinoa and black beans. Toss with 1/4 cup of avocado sauce. (Tip – this should be done the day of serving or the mixture will become a little soggy – I learned this from experience….)
- In a separate bowl, combine romaine, chopped cabbage and red pepper. Toss with red onions and vinegar.
- Place quinoa mixture on warm tortillas. Top with lettuce mixture and tomato slices. Drizzle with more avocado sauce and serve.
- For the avocado cream: Combine all ingredients in a high speed blender or food processor and process until smooth.