Baby food: Vegetable Quinoa
This recipe makes 33 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 13 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 2 |
| vit A | 3 |
| folate | 1 |
- Portion size: 2 cups (500 mL)
(7 months +)
The mild and gentle tastes of grains make them an excellent choice for getting Baby off to a healthy start. If your baby has not been exposed to any textured foods, this is a great introduction. However, if he or she prefers smoother consistencies, simply put some in a blender or food processor with a little extra liquid. The nutritional value is the same and the texture will be easier for him or her to eat.
Ingredients
- 1 cup 1cupsodium-reduced vegetable broth or water
- 1/2 cup 1/2cupquinoa
- 1/2 cup 1/2cupshredded carrotcarrots
- 1/2 cup 1/2cupfinely chopped celery
- 1/4 cup 1/4cupshredded zucchinizucchinis
- 2 tsp 2tspcanola oil
Preparation
In saucepan, bring broth to boil over medium-high heat. Stir in quinoa, carrot and celery; return to boil. Reduce heat to low; cover and simmer until no liquid remains, about 15 minutes.
Remove from heat. Stir in zucchini; cover and let stand until quinoa and vegetables are softened, about 10 minutes.
Drizzle with oil; fluff with fork. Serve warm or at room temperature. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: March 2009
