This recipe is ideal from about 12 months when your baby is already taking part in family meals. Also good as a family meal.
Half of a
water or vegetable stock from the cooked vegetables
Quarter of a
broccoli spears or florets, cauliflower or any other vegetable your baby likes
fresh herbs finely chopped
grated cheddar cheese (optional)
Cook the vegetables until soft, drain (but keep the stock), and keep warm on one side. Use the stock to cook the quinoa together with the red lentils until soft and the water is completely absorbed. Add a bit of water if needed. Stir occasionally.
Once cooled, add the butter and herbs. Serve with the vegetables and cheese.
*Quinoa (Keen' wa) is a seed that has been cultivated for 3000 years in the Andes mountains of South America. It was one of the most sacred foods of the ancient Incas, so nourishing and vital they called it the Mother Grain. It is superior to other grains because it is a complete protein, and contains all 8 essential amino acids. It is gluten-free, and rich in minerals, Omega 3, 6 and 9. Quinoa provides people, especially those with gluten intolerance, a nutritional, economical, easy to prepare and delicious food source. It can be eaten as a hot breakfast cereal, an infant cereal, a rice replacement, a nutritional thickener for soups, chillies and stews, in salads, casseroles and desserts, and more.