Lamb Veggie & Quinoa Mash2014-02-10
- Servings : 8
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
This lamb, veggie and quinoa mash was my sons absolute favourite. I would often mix up the vegetables used depending what was in season. You can also try it with cous cous, risoni or rice. There are endless possibilities when pureeing food combinations for your baby. When you introduce your baby to a wide variety of flavour combinations it helps to develop taste buds, encourage food acceptance, and discourage fussy eating.
Nutrition Note: Lamb is rich in iron – vital for brain development in infants and children.
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INSPIRATION: 50 Baby Puree Ideas
This recipe was featured in the One Handed Cooks Magazine Issue #1. For more great recipe ideas pick up the latest mag today.
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- 1 tbsp olive oil
- ½ brown onion, finely sliced
- 300g lean lamb
- diced ¾ cup chopped sweet potato
- 2 cups salt reduced vegetable stock* (or water)
- 2 zucchini’s, diced
- ½ cup frozen peas
- 75g fresh corn kernels
- 1 cup cooked quinoa
- *Note: some stock contains gluten. Check for gluten free if required, or even better, make your own.
Heat the oil in a large saucepan over medium heat. Sauté the onions until clear.
Add the chopped lamb and brown all over. -
Add the sweet potato and stock, cover and leave for 5 minutes or until sweet potato is soft. -
Add the zucchini, corn and peas, cook for a further 5 minutes or until the veggies are tender and the meat is cooked through. -
Blend until you have desired consistency then stir through the cooked quinoa. -
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