Crispy Baked Veggie Quinoa Balls2013-02-18
- Servings : 20
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
George is so alert and aware of what I’m eating now that I try my best to display healthy eating behaviour when I eat with him (which I like to think I would do normally!). These cripsy baked veggie quinoa balls are a creation that keep both of us happy at meal times and are a tasty snack that we can both enjoy together. I made a basic mix below but you could jazz them up a bit more by adding some herbs – coriander, parsley, basil or mint would all work well, or some spices like cumin or paprika if your babies are ready for it.
Nutrition Note: These little quinoa balls are a nutrient rich addition to your child’s tasting plate.Join us on Facebook for other foodie bits and pieces.
- 1/2 zucchini, chopped
- 1/2 cup pumpkin or sweet potato, chopped into small pieces
- 1/2 cup broccoli florets, chopped
- 1 3/4 cup cooked quinoa
- 1/2 cup flour
- 1 egg, lightly beaten
Preheat the oven to 200 degrees Celsius and line a baking tray with greaseproof paper. -
Steam the zucchini, pumpkin, broccoli for 5-10 minutes or until soft. Mash the steamed vegetables together and set aside to cook slightly. -
Place the quinoa and flour in a large bowl and stir to combine. Add the egg and mashed vegetables and stir to combine. -
Roll 1 tablespoon of the mixture at a time into small balls and place on the baking tray. Bake for 20 minutes or until cripsy and golden (you can turn the balls after 10 minutes to get a more even colour if you wish). Allow to cool slightly before serving to your baby or toddler.
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