• S N A C K S • – cheese and tomato quinoa balls These tomato and basil ba…

• S N A C K S • 🍅 🌿 🧀

– cheese and tomato quinoa balls

These tomato and basil balls are deliciously soft in the centre making them perfect for little hands as well as something the whole family can enjoy.

(Suitable from 8-10 months)

These are:

lunch-box friendly
freezer-friendly
good for dipping
a vegetarian “meatball” alternative.

FACT : Quinoa is packed with nutrients that your baby needs to thrive. Quinoa contains a fair amount of iron and protein, as well as omega-3 and omega-6 fatty acids for heart health, calcium for strong bones, B vitamins for energy, magnesium for cell function, zinc for immune health, and the list goes on!

Ingredients

100g (½ cup) Quinoa White or Tri-colour, uncooked
1 tbsp Olive Oil
1 Teaspoon tomato purée
1/2 Onion Finely chopped
1/4 tsp Garlic Minced
120g (½ cup) Canned Chopped Tomatoes
120ml (½ cup) low salt veg stock
60g (½ cup) Cheddar Cheese Grated (Shredded)
1 tbsp Fresh Basil leaves Chopped
1 Egg Beaten

Method

Preheat oven to 180c / 350f / Gas mark 4

In a bowl soak the quinoa in water.

Heat oil, over medium heat, in a pan and gently sauté the onions and garlic until the onions become translucent. Around 5 mins.

Using a fine-mesh sieve, drain and thoroughly rinse the quinoa.

To the onions and garlic, add the tomatoes, stock, quinoa and stir. Bring to the boil, reduce the heat to low, cover and allow to simmer for 15 mins.

Turn the heat off and leave the quinoa to sit covered for a further 5 mins.

Stir in the cheddar cheese, basil and tomato purée

Allow to cool and then stir in the beaten egg.

Form heaped tablespoon sized balls.

Bake in the oven for 25 mins or until golden.

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