You may have seen my post raving about quinoa? Well I needed to use up the packet have continued to make this new grain my best friend by trialling many different ways to use it. These fingers are very rustic to look at and make for a very filling and extremely healthy snack/meal for your little ones.
Ingredients
Makes approximately 6 - 8 fingers
1/2 cup water
1/4 cup quinoa (white grain)
2 cups approx. of peeled and diced raw vegetables*
1 cup cornflakes, roughly crushed (invest in a pack of gluten free or low salt)
3 tbs plain greek yoghurt
3 tbs grated cheese
*This recipe is flexible for you to try whatever vegetables your baby/toddler likes - or whatever you need to get rid of. I used sweet potato, potato, peas, carrot, corn, and parsley.
Method
1/ Preheat the oven to 180oC and line a tray with baking paper.
2/ In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.
3/ While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain.
4/ Combine the cooked vegetables and quinoa. Mash together until you have a rissole consistency. Roll into fingers and dip each one into the yoghurt and then the cornflake mixture. Place on the baking tray.
5/ Bake the fingers in the oven for around 8 - 10 minutes, or until they are golden brown (watch them as they can burn quickly).
Note: If your packet of quinoa has different cooking directions it would be better to cook according to those as there are many variations.
Tip: These are best served immediately as they can't be frozen.
Ingredients
Makes approximately 6 - 8 fingers
1/2 cup water
1/4 cup quinoa (white grain)
2 cups approx. of peeled and diced raw vegetables*
1 cup cornflakes, roughly crushed (invest in a pack of gluten free or low salt)
3 tbs plain greek yoghurt
3 tbs grated cheese
*This recipe is flexible for you to try whatever vegetables your baby/toddler likes - or whatever you need to get rid of. I used sweet potato, potato, peas, carrot, corn, and parsley.
Method
1/ Preheat the oven to 180oC and line a tray with baking paper.
2/ In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.
3/ While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain.
4/ Combine the cooked vegetables and quinoa. Mash together until you have a rissole consistency. Roll into fingers and dip each one into the yoghurt and then the cornflake mixture. Place on the baking tray.
5/ Bake the fingers in the oven for around 8 - 10 minutes, or until they are golden brown (watch them as they can burn quickly).
Note: If your packet of quinoa has different cooking directions it would be better to cook according to those as there are many variations.
Tip: These are best served immediately as they can't be frozen.
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