Baby's First Quinoa Ratatouille
A flavorful and nutritious puree/mash made with quinoa and Mediterranean vegetables like zucchini, tomato, and eggplant (or bell pepper), offering a unique taste and texture for adventurous little eaters.
Ingredients
- 2 tablespoons quinoa, rinsed well
- 1/2 cup water or low-sodium vegetable broth
- 1/4 cup diced zucchini
- 1/4 cup diced eggplant (peeled) or red bell pepper
- 1 small tomato, peeled, seeded, and chopped
- 1 teaspoon olive oil
- Pinch of dried basil or thyme (optional)
Instructions
Prepare the vegetables: Wash and dice the zucchini and eggplant (or bell pepper) into small, manageable pieces. Peel, seed, and chop the tomato.
Sauté the vegetables: In a small saucepan, heat the olive oil over medium heat.
Add the diced zucchini and eggplant (or bell pepper) to the pan and sauté for 2 minutes, until they begin to soften.
Add the chopped tomato and dried basil or thyme (if using) to the pan and sauté for another minute, stirring occasionally.
Rinse the quinoa thoroughly under cold water. This helps to remove any bitter-tasting saponins.
Add the rinsed quinoa to the saucepan with the sautéed vegetables.
Pour in the water or low-sodium vegetable broth. Stir well to combine all the ingredients.
Bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes.
Check the quinoa and vegetables occasionally. If the mixture seems dry, add a small amount of water (1-2 tablespoons) to prevent sticking.
Continue simmering until the quinoa is tender and the small 'tails' have released, and the vegetables are very soft. Most of the liquid should be absorbed.
Remove the saucepan from the heat and let the mixture cool slightly.
Transfer the mixture to a blender or use an immersion blender to pulse a few times, creating a textured mash. Alternatively, mash with a fork for a chunkier texture.
Check the temperature to ensure it is not too hot before serving. Serve the Baby's First Quinoa Ratatouille warm.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, adding a splash of water if needed.
Safety Notes
- Adult supervision required during cooking.
- Ensure quinoa is well-cooked and soft to prevent choking.
- Check temperature before serving to avoid burns.
- Introduce new ingredients one at a time to monitor for any allergic reactions.
Nutrition (per serving)
Calories: 80 kcal per serving
Protein: 3g
Carbs: 10g
Fat: 3g