Baked Quinoa e Fagioli with Veggies for the Whole Family

I kind of stumbled on this meal when I was making dinner the other night. My plan was to make one of our family favorites Pasta Fagioli, but when I looked in the pantry I discovered we had no pasta! The only thing we had was a half empty box of lasagna noodles, rice, and quinoa (yes I realized immediately I really needed to go grocery shopping). I thought about breaking up the lasagna noodles, but didn't think there would be enough food. Then I got an idea, why not try quinoa and make it like the Quinoa Casserole I made a few weeks ago. Luckily it worked, and was really delicious (love when things work out like that!). You can puree this for little ones 8+ months or feed as is for little ones 10+ months.

Here is what you need for 4 to 6 servings:
1 cup organic quinoa
1 can cannellini beans
2 garlic cloves minced
3 zucchini's chopped
1 package frozen organic peas, carrots, greenbeans and corn
1 14 1/2 oz can organic diced tomatoes
1/2 cup organic marinara sauce
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
Salt
Pepper

Preheat oven to 375F. Cook quinoa according to box. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 30 seconds. Add chopped zucchini and cannellini beans and saute for 5 or so minutes. Add frozen veggies, can of diced tomatoes, Italian seasoning, 1/4 cup Parmesan cheese and cook for another 2 to 3 minutes. Remove from heat and add cooked quinoa, 1/4 cup parmesan cheese, and marinara sauce and mix together. Season with salt and pepper to taste. Spray a deep baking dish with cooking spray and transfer quinoa mixture to baking dish. Place in oven and cook for 30 minutes. Let cool and then serve. If pureeing, puree your little one's portion with a little water and blend until desired texture. Enjoy!

Butternut Squash Quinoa with Pancetta, Sage and Pine Nuts for the Whole Family

As I mentioned in my previous post, once autumn hits I am always on the hunt for winter squash recipes. I found this recipe in the February 2011 Bon Appetit magazine (yes I hold on to cooking magazines for a really long time ha!).  I changed a few things from the original recipe to make it more kid friendly, and a little healthier. This recipe is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages. You can also puree this for little ones 8+ months.

Here's what you need for 4 to 6 servings:
1 medium size butternut squash peeled, seeded and cut into 1/2 inch cubes
1 tbsp fresh sage, finely chopped
1 medium size onion finely chopped
1 1/2 cups organic quinoa
1 1/2 cups organic chicken broth
3/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
Shaved parmesan cheese (to put on top at end)
4 oz diced pancetta cooked crisply
Olive oil
salt

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the squash and season with a little salt and saute until it begins to brown, stirring often (approx 5 minutes).  Reduce heat to medium, and add the chopped sage, cook until squash is tender, about 8 minutes. Remove to plate and wipe skillet clean. While squash is cooking put quinoa in pot with 1 cup water and 1 1/2 cups chicken broth. Bring to a boil, then cover and reduce heat to low or simmer. Cook for 12 to 15 minutes or until all liquid is absorbed and quinoa is tender. Heat 2 tsp olive oil, in same large skillet that was used for squash, over medium high heat. Add chopped onions and a pinch or 2 of salt and saute until onions are tender and beginning to brown (approx 5 or 6 minutes). Add cooked quinoa, grated parmesan, pine nuts and pancetta to onions in skillet and toss. Cook for 2 minutes, add squash and season with a little salt and pepper. Toss to coat. Cook for a few more minutes and then transfer quinoa to a large serving bowl. Top with shaved parmesan, serve and enjoy! If you are pureeing, place your little one's portion (4 to 5 oz) into a food processor and add water until you get the desired texture.

Ratatouille for Baby

This is one of my favorite meals to make for me and my husband (I'll post that recipe later), so I decided to make a baby version. This recipe is full of fiber, vitamin C, and flavor. When I make this I usually serve it with cous cous or polenta. I decided to add pureed quinoa this time. This is for babies 9+ months.

Here's what you'll need:
1 oz raw red bell peppers pureed
1 oz cooked eggplant puree (peel and cut up eggplant into small pieces. Cook in microwave with a little water for 5-8 minutes)
1 oz cooked yellow summer squash (I sauteed with olive oil and then pureed)
1 oz cooked zucchini squash (I sauteed with olive oil and then pureed)
1 oz finely chopped cherry tomatoes
1 tblsp cooked quinoa puree
pinch grated parmesan
pinch garlic powder
pinch oregano
pinch herbs de Provence

Mix all ingredients together in a small bowl, serve and enjoy!

Banana Blueberry Quinoa Pudding

Good Morning all! Here's what we had for breakfast this morning. Just like with the Apple Rice Pudding, there is no pudding or sugar in this dish. I call it pudding because that's what it looks like to me. This is another yummy way to incorporate quinoa into your baby's diet, and it's a very healthy breakfast for Mommy too! This is for babies 7+ months and Mommies and Daddies of all ages :)

Here's what you'll need:
2-3 tblsp cooked quinoa pureed (follow cooking directions on package)
1 small banana mashed
1 oz blueberry puree
2-3 tblsp organic whole milk plain yogurt, or 2% Greek Yogurt (I like Fage)

Mix all ingredients together, serve, and enjoy! You can also add a dash of cinnamon if you like.

Introducing Baby to Quinoa

This morning I gave my little guy quinoa for the first time. Quinoa can be introduced to your baby's diet at 8 months (always check with your pediatrician though). Quinoa is a super nutritious grain that is jam packed with iron, fiber, calcium, protein, and all sorts of other essential nutrients for your little one. Quinoa can be served as finger food, or pureed. It is super versatile and can be mixed with practically anything, so I'm super excited to start experimenting with this amazing grain!

Here's how I introduced quinoa:

2 tbls cooked quinoa pureed
1 banana mashed

*FYI I always forget to mention this, but all of my ingredients are organic*

Cook quinoa according to directions on box (usually 15 minutes on the stove top, or 6-8 minutes in the microwave). I made 1 cup of quinoa and stored it in the fridge. It will last a few days in there, so I can take what I need per recipe. Once quinoa is cooked, let cool, and then puree with filtered water until you get the desired texture. Put 2 tbls quinoa puree in a bowl and add a whole banana, and then mash. Serve and enjoy!