Chipotle Quinoa with Corn and Black Beans {and how to adapt for your toddler}

Chipotle Quinoa with Corn and Black Beans {and how to adapt for your toddler}

I have a few confessions to make.  I don’t normally plan our dinners around Meghan’s likes. I think more about what Tim and I will like than her.  I also rarely prepare her something different than what we are having.

There are a couple reasons I do our dinners this way.  First, as a toddler, Meghan’s likes are not set in stone.  Her palate is still developing and will be for years.  If I planned our dinners around her current likes, I could easily limit the expansion of what she’ll eventually like.  If she is ever going to like something, she has to be exposed to it enough to have it be familiar to her.  I would also really be limiting what Tim and I eat for dinner!  No, thanks.

I don’t prepare her something different than what we are having for similar reasons.  I want her to experience all of different tastes and textures that we often eat so she gets used to them.  Besides, who has time to make separate dinners?  When we (God willing) have more children, I can just see where that would lead.

While I don’t totally plan our dinners around Meghan, I do adapt her meals from what I am already cooking to up the chances of her eating it.  This was one of those meals that I adapted for her.  Chipotles in adobo add quite a bit of spice to a dish, plus Meghan will not currently eat things mixed together.  So our main course looked like the picture you see above, and Meghan’s dinner looked like this:

I separated the main components of the dish, the black beans, quinoa, and corn, and served them to her separated and plain.  It wasn’t difficult to do this, it only meant I had a few more dirty dishes to clean.  Okay, Tim had a few more dirty dishes to clean.  We had some roasted sweet potatoes as a side dish and that is the other thing you see on her plate.  This was a much more Meghan-friendly version of our dinner, but didn’t involve much extra work and she was still getting the same foods we were eating.

Ingredients

  • I separated the main components of the dish, the black beans, quinoa, and corn, and served them to her separated and plain.  It wasn’t difficult to do this, it only meant I had a few more dirty dishes to clean.  Okay, Tim had a few more dirty dishes to clean.  We had some roasted sweet potatoes as a side dish and that is the other thing you see on her plate.  This was a much more Meghan-friendly version of our dinner, but didn’t involve much extra work and she was still getting the same foods we were eating.
  • Chipotle with Corn and Black Beans
  • Adapted from The Food Matters Cookbook by Mark Bittman
  • Makes 4 servings
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon minced garlic
  • 1-3 canned chipotle chiles, minced, with some of their adobo suace
  • 1 teaspoon dried oregano
  • 3/4 cup quinoa, rinsed and drained
  • salt and black pepper
  • 1 cup cooked or canned black beans, drained and rinsed
  • 3/4 cup corn kernels (I used frozen)
  • 1 1/2 cup vegetable stock
  • Lime wedges
Read the whole recipe on Happy Healthy Mama