Quinoa Vegetable and Cheesy Baby Bites

By Aileen Cox Blundell

Who doesn’t love a new baby-led weaning finger food idea? Boom! Here it is! These quinoa veggie and cheese bites are so good, so easy, and so cheesy! Ok, maybe that was “cheesy”, but seriously, they are really good… I love quinoa because it is such an amazing and nutritious ingredient for weaning babies and toddlers. Quinoa is a terrific source of protein and it contains all the essential amino acids as well as iron, magnesium, and so many vitamins too!

Creating a Finger Food for Baby Led Weaning

Quinoa is really easy to digest, so it’s great for little tummies just starting baby-led weaning. It can however be super messy since the grains are so tiny, but turning this superfood into a baby-led weaning finger food makes eating it so much easier for your baby! There are plenty of other foods your little one can practice with a spoon… Trust me when I tell you, cleaning up after a little one who just ate a bowl of loose quinoa is not so fun.

Preparing Quinoa

It is really important to rinse quinoa well before using, this helps to get rid of the starch and keeps your quinoa light and fluffy. Occasionally your quinoa packaging may say “pre-rinsed”, I still recommend giving it a thorough rinse at home using a large sieve over the sink.

Looking for More Baby Led Weaning Finger Food Ideas? Try these:

Lasagne Cups

Sweet Potato Cheesy Puff Bites

Baby Led Weaning Egg Breakfast Muffins

If you make this recipe please do tag me on Instagram #babyledfeeding! I always love seeing your creations.

Aileen xoxoxo

Quinoa Vegetable and Cheesy Baby Bites

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Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Servings: 12

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Quinoa is a terrific source of protein and it contains all the essential amino acids as well as iron, magnesium, and so many vitamins too!

Ingredients

• 130 g quinoa 3/4 cup
• 400 ml water
• 1 tbsp olive oil
• ½ red onion medium and finely diced
• 1 clove garlic crushed
• 1 large handful frozen peas
• 1 large handful fresh spinach leaves finely chopped
• 4-6 springs fresh thyme leaves
• 1 egg
• ½ cup grated mozzarella

Metric - US Customary

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Method

• Preheat oven to 180ºC/350ºC
• Pour quinoa into a sieve and rinse well under running water. Add water to a pot and bring to the boil, then add the quinoa. When it starts bubbling, cover with a lid and simmer for 10 minutes until the quinoa has soaked up all of the liquid and the quinoa is light and fluffy. Drain any excess water away.
• Heat the oil in a pan and add the onion and garlic, and fry until fragrant. Pour in the frozen peas and stir until they start to soften, then using a masher, squash the peas to break them up. Add in the spinach leaves and fresh thyme then stir and remove from the heat.
• Whisk the egg into a bowl, then add all of the remaining ingredients into the bowl and stir well. 
• Using a tablespoon size (roughly), form the mixture into little balls. Place onto a baking tray lined with parchment. 
• Bake in the oven for 20 minutes until golden. Leave to cool fully before serving.

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