A friend asked the other day about how I manage to make my own baby food. The truth is, even the meals aren't that much more time consuming, as long as you figure out how to manage your time. This recipe looked very easy and, because quinoa is also an excellent source of protein, it does double duty as a meal. However, to make the most of my cooking time, I made it along with a meal for the rest of the family on Sunday. I varied the recipe a little bit, as always, to suit C's tastes and eating abilities. When it was finished, it smelled and tasted great, and I'm sure our little dude is going to love it.
You need:
1/2 c. quinoa (rinsed and drained)
2 tbsp. olive oil
1 1/2 c. vegetable stock
2 small zucchini, shredded
1/2 tsp. cumin
In a small saucepan, coat quinoa in 1 tbsp. of the olive oil. Add the stock and bring to a boil. Once boiling, reduce heat to low and cover, simmering for 20 minutes. In a small frying pan, saute the zucchini and cumin in the remaining olive oil until tender, about 15 minutes. Transfer zucchini mixture to a food processor and puree coarsely. When the quinoa is finished, remove from heat (there will still be some stock in the pan - it doesn't completely cook down like a rice). Mix in the pureed zucchini mixture. Serve within three days or freeze in individual portions for up to three months.
Inspired from Cooking for Baby by Lisa Barnes
Note: You can cook quinoa in the same way you cook pasta in 13 minutes. But the rinsing until the water runs clear is key. I'm making this for J tonight--hope he likes it!
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