mediterranean diet for picky eaters

hi welcome to cooking with christina andwelcome to my kitchen today we're going to be making a roasted corn and quinoasalad and it's also going to have chicken in it, some kale, some tomatoes, cabbage to give it a nice crunch and a bunch of other goodies that we will get into alittle bit later so first off we're going to start withour corn because we're going to roast

mediterranean diet for picky eaters, the corn on the grill so that you get alittle bit of a smoky crunchy kind of flavor so what we're going to do firstis we're going to peel the corn back we're going to feel the husk away tothe corn we're just going to peel that back and what you're going to do...opps! idid not mean to rip that off what we're

going to do is we're just going to takethe hair off of the corn so we can just put that back on there and that shouldbe fine and just do the other side pull that off and you're going to pull outall that hair get as close to the bottom as you can without tearing itoff obviously this one has a really thickhusk so it's just going to kind of tear off that's okay you can kind of justpatch it back together it just needs to rest on it because we don't want to put the corn right on the grill we want a little bit of layer so we can peel back a couplelayers so i'm going to leave about two layers of husk on there so that isready to go on the grill it's okay if it

doesn't cover it up all the way youmight just get the couple of burnt little pieces so what you're going to do isyou're just going to place this on your grill on low to medium heat and you'rejust going to keep on turning it for about a half an hour until on the littlekernels on the inside get a little bit darker and then the the outer stuff isgoing to get pretty burnt and crispy so once you put this on the grill and grillit for a little while you're finished product is going to look like this so i've already peeled it back a littlebit so what i'm going to do is then as you can see this part got a little bit burntbut that's ok we just won't use those

little parts so what you're gonna do isyou're just going to take a knife and cut this part off because you're notgoing to need that alright and then you're going to stand itup and you're going to cut down just like you would for a toothlesseight-year-old i'm going to do this for three ears ofcorn so i'm gonna roast three ears of corn and cut all of them off i've already done that for two of themand then i'm just going to crumble the ones that have stuck together alrighty moving on we are going togrill some chicken for this so what

you're going to do for the chicken isyou're just going to rub in any dry rub that you want to i used a tacoseasoning that i made myself which consists of cumin, chili powder, onionpowder, garlic powder, and a little bit of fresh red pepper you can use whateveryou would like so i've already grilled that and as youcan see that has some nice grill marks on there so then i'm just gonna chop it upinto little chunks little bite-sized pieces and for this recipe i used two chickenbreasts but if you're making a larger recipe of it you can do more chickenbreast or if you want to be a heartier meal you can put more chicken breast inthere as well

so now that i got my chicken cut i'mjust going to set that aside for when we want to add it later so i alreadyprepared some quinoa so i'm just going to add in i've done i did one cup of dryquinoa and two cups of water so that's just how my package said to prepare it so i'm just going to throw that in there makes quite a bit so i'm only gonna use about 2 cups of the quinoa do a little bit more so maybealmost 3 cups all right so there's our quinoa and you're going to want onered pepper so i'm just going to chop this up into bite-sized pieces as well ijust like to keep my pieces kind of uniform just so that when you take abite of the salad that you get the same

texture basically or same size andeverything. i'm going to leave them kind of big and just chop them rough alright and i'm gonna sautã© these up alittle bit just to bring out their flavor and i'm going to also sautã© themwith a little bit of onion so i'm going to grab some more onions here and these are also from our garden so that's really fun to see them grow they were tiny itty-bittyseeds actually so really really fun to see how they came to be a big old onion, well i guess not very big but... i'm just going to roughly chop these as well throw those in there doesn't have to be too many yeah i'd say about a fourth ofa cup of chopped onion so if you don't

have two little tiny onions you can useabout a fourth of a cup of regular chopped onion alright so i'm going to turn this toabout medium heat and i'm going to add in about just not even a tablespoon ofolive oil just a tiny bit you're just going to get those coveredand just saute them just a tiny bit until the onions are not quite translucent butjust a little bit, and the peppers are just a little bit more tender thanjust a raw crispiness. alright while those are sautã©ing i'm going to get ourkale ready so the kale i'm just going to tear it apart so as most of you probablyknow kale comes on these big thick long

stems so i'm going to tear it off of thestems i'm not going to use the stem just because it's really thick and kindof woody so i'm just going to tear that off and i'm gonna tear it into smallpieces and i'm actually going to saute this up a little bit because then itmakes a little bit softer just because kale does have a tendency to be almostsharp so when you swallow it and if you saute it a little bit it softens it upso that it's not so not so crispy and not so hard to swallow i've got about two cups of kale here soif you want more you can and i'm just going to rinse this alright and then i'mjust going to add this in with the

peppers and the onion. while all that issauteing i'm going to work on our cabbage i liketo put cabbage in here just because it does give it a nice crispy texture tothe salad but then also it has a nice taste to it too. cabbage kind of has asulfer taste and so it it just plays really nicely with the quinoa justbecause it's real earthy - so yeah i really like to use it but if you want if you'renot a huge cabbage fan you can use just like put some romaine lettuce orsomething else that's going to give the salad a little bit of crispiness i've got about two cups of choppedcabbage

alright next we're going to add in somebeans so i've already drained these beans so they don't have any of the liquidthat they were in the can with just because that liquid usually has a littlebit of salt in it and i want to be able to control the amount of salt that i putin and these are black beans, but you can use pinto beans or kidney beansbut i like black bean just because this does have a nice spanish flavor.next we're going to add in our roasted corn so just going to add and then we're going to add in sometomatoes i'm gonna chop these tomatoes up so i have about a cup of choppedtomatoes i'm going to add in about a cup.

so let's see how the kale andpeppers and onions are doing all right now that i've sautã©ed peppersonion and the kale - see that the kale has wilted just a tiny bit so it's a itgives a little bit more it has turned a lot of brighter green as you can see it'skind of like broccoli in that it turns green when it gets warm, so really prettycolors i'm just going to pour that in there and then we're going to put in ourchicken and then last we are going to put in our chipotle lime sauce i'vealready prepared this lime sauce but you can check out my video of how to makethis sauce - labeled as my chipotle lime sauce i'm going to put about a cup onhere you can add more if you want to i

like to just give it a little bit of acoating so it's not too too much of a flavor all right we're just going to mixall this together make sure you get all the quinoa on the bottom alright and then last but not leastwe're going to add in a little bit of cilantro cilantro gives it just a nicecool flavor i know that there are some people who absolutely hate cilantro, andothers that really love it my mother is one that absolutely hatescilantro so if she's watching i'm sorry alright so i'm just going to sprinklesome on there and then mix it in alrighty so now we are ready to servelook at all those colors so

great it's such a great dish to have ona hot summer day to use fresh summer veggies right - there we are and then we can top it off with a littlesprig of cilantro and there you have it