Crispy Baked Vegetable Quinoa Fingers2012-08-14
- Servings : 8
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
You may have seen my post raving about quinoa? Well I have continued to make this new grain my best friend by trialling many different ways to use it. These fingers are very rustic to look at and make for a very filling and extremely healthy snack/meal for your little ones.
This recipe is flexible for you to try whatever vegetables your baby/toddler likes – or whatever you need to use up. I used sweet potato, potato, peas, carrot, corn, and parsley.
Tip: These are best served immediately as they can’t be frozen.
Nutrition Note: A complete protein, nutrient rich, high in fibre and quick to cook, makes Quinoa a perfect ingredient in many baby and toddler foods.
- 3/4 cup water
- ¼ cup quinoa (I used white grain)
- 2 cups approx. of peeled and diced raw vegetables
- 1 cup cornflakes, roughly crushed (invest in a pack of gluten free or low salt)
- 3 tbs plain Greek yoghurt
- 3 tbs grated cheese
Preheat the oven to 180°C and line a tray with baking paper. -
In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool. (Or follow your pack directions as they do vary) -
While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain. -
Combine the cooked vegetables and quinoa. Mash together until you have a rissole consistency. Roll into fingers and dip each one into the yoghurt and then the cornflake mixture. Place on the baking tray. -
Bake the fingers in the oven for around 8 - 10 minutes, or until they are golden brown (watch them as they can burn quickly). -
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