This is Harry’s dinner tonight and is packed so full of goodness, I just love watching him devour it. Quinoa is such a staple in this house now, if you missed my earlier post, you can see here why I prefer it over rice. We have started a great collection of quinoa recipes on the blog, so I promise you will get good use out of the packet.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.

Are you a new mum about to start your baby on solids and looking for some puree suggestions? Or maybe, its your 2nd, 3rd or 4th child and need some new ideas? You will love our post with 50 BABY PUREE IDEAS. 

Ingredients

• 1 cup cooked quinoa (or brown rice)
• 300g Lamb (or lentils/beef/chicken), diced into small chunks
• 2 zucchini, sliced
• 1/2 brown onion, finely sliced
• 1/2 cup green peas
• 1/2 cup broccoli florets
• 1 cup sweet potato, diced
• 1 small tin creamed corn (or make your own)
• 3 button mushrooms, peeled, chopped
• 1 parsnip, peeled, chopped
• 1 tbs chia seeds (optional)
• 2 cups salt reduced vegetable stock* (or make your own)
• Extra virgin olive oil
• Note: store bought stock often contains gluten

Method

Step 1

Heat the oil over medium in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through. -

Step 2

Add the sweet potato, parsnip, mushrooms and stock, cover and leave to simmer for 5 minutes or until sweet potato is soft. Add the zucchini, broccoli, corn and peas, cook for a further 5 minutes - or until the veggies are tender. -

Step 3

Blend until you have desired consistency, add the quinoa and chia seeds and stir to combine. Serve immediately and freeze the leftovers in small portions.  -