Did you know that Quinoa, one of the oldest grains, contains almost 5 grams of protein and 3 grams of fiber per serving. I didn’t either until the most recent craze hit. I love it personally served bowl style with cranberries and brussels sprouts, but lets keep it simple for baby!
I found an organic brand of Quinoa flakes that boast a quick cooking time of 90 seconds. That’s about all the time some of us have with kids running around so I jumped at the chance to experiment with this delicious grain. Used simply you can add it to one of our previous blends, like beets or kale, for an added boost of protein that will fill baby’s stomach.
Or you can try this butternut squash and quinoa recipe for a complete meal served hot. I loved the consistency of this blend, somewhere between rice pudding and oatmeal with a subtle sweetness baby is sure to love.
1 large Butternut Squash
1/3 cup Quinoa flakes
3 cups water divided 2 and 1
1/2 tsp coriander powder
1/2 cup milk product breast milk, formula whichever you have on hand!
1- Preheat oven to 350 degrees.
2- Cut your butternut squash in half length wise. Scrape out the seeded parts with a spoon and discard.
3- Place face down in a large roasting pan. Add 1 cup of water and put it in the oven. Roast for 45 minutes or until the flesh is tender.
4- Boil 2 cup water on stove top and add 1/3 cup of Quinoa Flakes and powdered coriander. Reduce heat to low and stir for 90 seconds. Allow to cool.
5- Remove butternut squash from the oven and allow to cool. Scrape out the inside flesh of the squash and add to the quinoa.
6- Add cooled quinoa and squash mixture to the blender and blend until smooth. Add an additional tbsp of milk at a time for desired texture as needed. Portion into your Foodii bags for easy storage and use your Kiinde bottle warmer for safe easy thawing and heating.
