Baby Led Weaning Mexican Quinoa Bites
A yummy lunch for baby led weaning, these quinoa bites are packed with lots of veggies, Mexican spices all deliciously wrapped together in a yummy bite.
Ingredients
- 200 g quinoa rinsed
- 500 ml homemade chicken/veg stock or water
- 2 tablespoons rapeseed oil
- 1 medium onion finely diced
- 1 red pepper finely diced
- 1 medium courgette finely diced
- 2 cloves garlic crushed
- ½ tsp - ground cinnamon coriander, cumin
- 1 tsp paprika
- ¼ teaspoon mild chilli powder optional
- Small bunch fresh coriander finely chopped
- 2 eggs
- 2 tablespoons tomato puree
- 2 tablespoons rapeseed oil
Method
- Preheat oven to 180ºC/350ºF.
- Add the quinoa to a pot along with the stock or water and cook as per the packs instructions. Once cooked leave aside to cool.
- Heat the rapeseed oil in a frying pan over a medium heat and gently fry the onion until it becomes translucent.
- Add the pepper, courgette and cook until the vegetables are soft and cooked through, add the garlic and cook for a further 3 minutes, then stir in the spices and remove from the heat. Set aside to cool.
- In a bowl whisk together the eggs, tomato puree and rapeseed oil until they are fully combined then, add the cooked quinoa and vegetables to the mixture and mix well.
- Form the mixture into 24 evenly sized balls and place on a baking sheet lined with parchment paper. Then bake for 25 minutes.
- Serve warm or cold with slices of fresh avocado and sour cream.
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Recipe Notes & Tips
Make ahead of time and freeze so you can enjoy summer days on the beach. To defrost just remove from the freezer a few hours before eating and enjoy at room temperature.