Kids in South American have been eating quinoa for thousands of years. Thanks to the ancestral farming practices by the people of the Andes Mountains, quinoa continues to exist in its natural state. Quinoa is a Super Food plant-based source of complete protein, gluten-free, rich in fiber, antioxidants, vitamins, and minerals. Kid Chefs can rinse ½ cup organic tri-color quinoa, bring to a boil, and let it simmer 15 minutes. Kids can peal, chop, and steam 3 organic sweet potatoes, ¼ cup organic red onion, and 1 clove garlic. Preheat the oven to 350 degrees. Put the cooked veggies in a casserole dish and mash until smooth with 1 tbsp organic extra virgin coconut oil, 1 tbsp organic extra virgin olive oil, ½ tsp sea salt, ¼ tsp curry powder, ¼ tsp cumin, ¼ tsp coriander, ¼ tsp cayenne pepper. Mix in the cooked quinoa and 1 ½ cups organic green peas into the casserole with finely cut sprigs of fresh from the garden chives, oregano, sage, rosemary, and thyme. Smooth down the top of the casserole and bake for 30 minutes. Slice into six pieces and cool in the casserole 15 minutes before serving with a salad.