Quinoa 365 (34 page)
Chicken Veggie Mélange
This blend of chicken, vegetables and quinoa is a healthy, balanced combination that your child will enjoy. If you need more on hand, this recipe can easily be doubled.
Makes 1½ cups (375 mL).
1 cup (250 mL) low-sodium chicken stock or water
½ cup (125 mL) diced cooked chicken breast
½ cup (125 mL) diced raw potato or sweet potato
½ cup (125 mL) diced raw carrots, peas or broccoli
2 Tbsp (30 mL) quinoa, uncooked
Combine the stock, chicken, potato, carrots and quinoa in a small saucepan and bring to a boil. Cover, reduce to a simmer and cook for about 25 to 30 minutes, until the vegetables are soft. Remove from the heat and allow the mixture to cool.
Purée in a food processor or blender. Thin the mixture with water to reach the desired consistency. Pour the purée into an ice cube tray and freeze for about 5 hours. Remove the frozen cubes from the tray and place into a resealable freezer bag. Freeze for a maximum of 2 months to maintain the best nutritional value. To serve, thaw in the refrigerator or in a saucepan on the lowest setting. Thawed purée will stay fresh in a sealed container in the refrigerator for up to 48 hours.
Chicken, Quinoa
and
Apple Purée
Chicken and apples are an enjoyable combination for babies, especially if they are fussy with a plain chicken purée.
Makes 1 cup (250 mL).
2/3 cup (160 mL) applesauce or cooked apples
¼ cup (60 mL) diced cooked chicken breast
¼ cup (60 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour
(see Ratios for Quinoa Flour)
Combine the applesauce, chicken and quinoa in a blender or food processor. Purée until smooth. Thin with water, chicken stock or milk until the desired consistency is reached. Pour into an ice cube tray and freeze for about 5 hours. Remove the frozen cubes and place them into a resealable freezer bag. Freeze for a maximum of 2 months to maintain the best nutritional value. To serve, thaw the cubes in the refrigerator or in a saucepan on the lowest setting. Thawed purée will stay fresh in a sealed container for up to 48 hours in the refrigerator.
Fine Fruit Smoothie
A fast smoothie your child can enjoy any time of the day. For a cool snack on those hot days, try using frozen fruit and plain frozen yogurt. Double the recipe so you can enjoy some, too!
Makes 1 cup (250 mL).
½ cup (125 mL) plain yogurt
2 Tbsp (30 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour
(see Ratios for Quinoa Flour)
2 Tbsp (30 mL) fruit (strawberries, blueberries, banana, mango)
2 Tbsp (30 mL) milk
1 tsp (5 mL) maple syrup
Combine the yogurt, quinoa, fruit, milk and syrup in a blender or food processor. Purée until completely smooth. Serve immediately.
Quinoa Cheese Fruit Cup
Use fruit that is in season to create this quick, satisfying lunch or snack.
Serves 1.
¼ cup (60 mL) cottage cheese (2%)
2 Tbsp (30 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour
(see Ratios for Quinoa Flour)
2 Tbsp (30 mL) peeled, finely chopped fruit (kiwi, banana, papaya, mango, strawberries, blueberries, peach, plum or pear)
Combine the cottage cheese and quinoa in a small bowl. Stir the chopped fruit on top. Best if enjoyed immediately.
Banana Chocolate Chip Babycakes
These mini pancakes are great for breakfast or a snack. Use blueberries in place of chocolate chips for an even healthier option. Freeze these little handheld gems for convenient snacks and emergency meals.
Makes 26.
1 1/3 cups (330 mL) quinoa flour
3 Tbsp (45 mL) white or cane sugar
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) salt
1¼ cups (310 mL) milk
1 large egg
1 Tbsp (15 mL) vegetable oil
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) mashed ripe banana
1/3 cup (80 mL) chocolate chips or blueberries
Combine the flour, sugar, baking powder and salt in a large bowl.
Whisk the milk, egg, vegetable oil and vanilla in a medium bowl. Whisk in the mashed banana until thoroughly combined. Pour the banana and milk mixture into the flour mixture. Whisk together until well blended.
Lightly grease a large nonstick frying pan or spray with cooking oil and place over medium heat. When the pan is hot, use a tablespoon or soup ladle (depending on the size of pancake you want) to pour batter into the pan. (This recipe makes twenty-six 2-inch/5 cm mini pancakes or thirteen 4-inch/10 cm pancakes.) Add a few chocolate chips or blueberries on top of each pancake. Cook the pancakes until bubbles form around the edges, then flip and cook the other side until lightly browned. Remove the pancakes from the pan and cool slightly before serving (the chocolate or blueberries will be extra hot). Serve with pure maple syrup or yogurt or simply eat them like biscuits. Freeze in resealable freezer bags for up to 1 month.
Chicken, Broccoli
and
Cheese Quinoa
A good dose of veggies and quinoa enhanced with the flavors of chicken and cheese makes for a yummy meal. Switch it up by using peas or cauliflower in place of broccoli.
Makes 1 cup (250 mL).
½ cup (125 mL) cooked broccoli, peas or cauliflower
½ cup (125 mL) water, chicken broth or vegetable cooking water
1/3 cup (80 mL) cooked quinoa, quinoa flakes or cooked quinoa flour
(see Ratios for Quinoa Flour)
2 Tbsp (30 mL) finely diced cooked chicken breast
2 Tbsp (30 mL) shredded cheddar cheese
Blend all the ingredients together in a food processor or blender until smooth or at a desired consistency for the age of your baby (this recipe freezes best when puréed). Thin with water if necessary and freeze in an ice cube tray for about 5 hours.
Remove the frozen cubes from the tray and store in a resealable freezer bag in the freezer. To serve, thaw the cubes in the refrigerator or in a saucepan on the lowest heat setting. Freeze for a maximum of 2 months to maintain the best nutritional value. Thawed purée will stay fresh for up to 48 hours in a sealed container in the refrigerator.
Natural Strawberry Quinoa Yogurt
A chunkier mixture for the growing toddler, this combination introduces whole quinoa and small fruit pieces together with yogurt and a touch of natural maple syrup sweetness.
Makes ½ cup (125 mL).
