We have a delicious recipe for your baby today that’s bursting with goodness – a wonderful combination of veggies and quinoa (pronounced ‘KEEN-wah’), a highly nutritious grain rich in protein, iron and vitamins.
If you or your baby have never tasted quinoa, then we really recommend you give it a try! It may have an unusual name and you may have to visit a health store to track it down (although it’s slowly gaining in popularity and is subsequently becoming more widely available) – but it’s such an easy way to make a really nourishing meal for your baby.
When you open the pack, you’ll see that the grains are very tiny. You should find the instructions for preparing them on the packaging – once cooked, the grains swell a little but not much (they remind us of fish roe in appearance!). They have a slight ‘bite’ to them and a nutty taste that’s hard to define, but very pleasant!
We’ve used quinoa in our baby food recipes from around 6 months of age, although you should always check with your doctor before introducing any new foods to your baby. Our little ones have always liked the ‘bobbly’ texture of quinoa, but if your baby likes his food smooth then you may wish to wait until a little later to give it a try.
Today’s recipe is ideal for babies from around 10 months onwards who are already enjoying texture.
To Make Quinoa and Zucchini Boats For Baby You Will Need…
1 medium zucchini (courgette)
1 tbsp olive oil
1/2 leek, rinsed thoroughly and thinly sliced
1 tsp butter
4 tbsp prepared quinoa*
1 small garlic clove, crushed
8 oz (1 cup) chopped canned tomatoes
1 tsp fresh, chopped dill weed (optional)
2 tbsp grated Cheddar
*Cook the quinoa according to the directions on the packaging, but cook with vegetable stock instead of water.
Preheat the oven to 400°F (200 deg C).
Cut the zucchini in half lengthwise.
Scoop out the flesh, chop roughly, and place into a small bowl. Make sure you leave the zucchini ‘shell’ around 1/4 inch thick, or it will collapse.
Brush the shells with olive oil, place in a small oven-proof dish and cook for 20 mins.
Heat a little olive oil and saute the leek until tender. Add the chopped zucchini flesh and cook, stirring, until the zucchini begins to brown and most of the liquid in the pan has cooked off.
Stir in the the prepared quinoa and remove from the heat.
In a small pan, saute the garlic in a little olive oil until tender, then stir in the tomatoes and the dill. Remove from the heat.
Lift the zucchini shells from the oven-proof dish and pour in the tomato/garlic mixture. Place the zucchini shells on top, then fill them with the quinoa/leek mixture. Top with the grated Cheddar.
Bake for 15 minutes, then cool, chop and serve.
Do you and your family enjoy quinoa? Please do leave a comment and let us know!