Chickpea & Quinoa
Quinoa can be introduced from around 6 months, cooked soft. It is naturally gluten-free and one of the few plant foods with a complete protein, alongside useful iron and zinc.
Ingredients
- 2 tablespoons quinoa
- 1/4 cup water (for quinoa)
- 1/2 cup cooked or canned chickpeas, drained and rinsed
- Additional water as needed
Instructions
- 1
Rinse 2 tablespoons of quinoa under cold water using a fine sieve to remove natural bitterness. Cook in 1/4 cup water for 12-15 minutes until all water is absorbed and quinoa is fluffy.
- 2
If using canned chickpeas, drain and rinse well. If using dried, soak overnight then simmer 45-60 minutes until very soft; drain.
- 3
Combine 1/2 cup cooked chickpeas with the cooked quinoa in a blender.
- 4
Blend until smooth, adding water as needed. This creates a complete protein profile for baby.
Cook it from the original
This recipe comes from blwrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on blwrecipes.com