This is Harry's dinner tonight and is packed so full of goodness, I just love watching him devour it. Quinoa is such a staple in this house now, if you missed my earlier post, you can see here why I prefer it over rice. I have started a great collection of quinoa recipes on the blog, so I promise you will get good use out of the packet.
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Ingredients
1 cup cooked quinoa (or brown rice)
300g lamb (or lentils/beef/chicken), diced into small chunks
2 zucchini, sliced
1/2 brown onion, finely sliced
1/2 cup green peas
1/2 cup broccoli florets
1 cup sweet potato, diced
1 small tin creamed corn
3 button mushrooms, peeled, chopped
1 parsnip, peeled, chopped
1 tbs chia seeds (optional)
2 cups salt reduced vegetable stock (try homemade)
Olive oil
Method
1/ Heat the oil over medium in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through.
2/ Add the sweet potato, parsnip, mushrooms and stock, cover and leave to simmer for 5 minutes or until sweet potato is soft. Add the zucchini, broccoli, corn and peas, cook for a further 5 minutes - or until the veggies are tender.
3/ Blend until you have desired consistency, add the quinoa and chia seeds and stir to combine. Serve immediately and freeze the leftovers in small portions.
Please join us on Facebook for other foodie bits and pieces.
Ingredients
1 cup cooked quinoa (or brown rice)
300g lamb (or lentils/beef/chicken), diced into small chunks
2 zucchini, sliced
1/2 brown onion, finely sliced
1/2 cup green peas
1/2 cup broccoli florets
1 cup sweet potato, diced
1 small tin creamed corn
3 button mushrooms, peeled, chopped
1 parsnip, peeled, chopped
1 tbs chia seeds (optional)
2 cups salt reduced vegetable stock (try homemade)
Olive oil
Method
1/ Heat the oil over medium in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through.
2/ Add the sweet potato, parsnip, mushrooms and stock, cover and leave to simmer for 5 minutes or until sweet potato is soft. Add the zucchini, broccoli, corn and peas, cook for a further 5 minutes - or until the veggies are tender.
3/ Blend until you have desired consistency, add the quinoa and chia seeds and stir to combine. Serve immediately and freeze the leftovers in small portions.
Love the look of this one and the girls love the taste of lamb...challenge is getting them to eat something that isn't finger food at moment! Maybe they would roll into balls if crumbed?
ReplyDeleteI just did a post linking to a few of your recipes...let me know if you have any concerns! http://mummymusingsandmayhem.blogspot.com.au/2012/09/3-rice-recipes-for-fussy-toddlers.html#
Hi Jode,
DeleteThanks for you comment. Perhaps if you reduce the stock slightly it would hold its shape and you could roll these into balls and crumb them? Could even try some quinoa flakes in the crumbs? Or some parmesan cheese mixed with the breadcrumbs and then baked? Might hold them better. I have made couscous patties using a similar recipe, so that's another option. Would love to hear how you go as this is a really yummy dish.
http://onehandedcooks.blogspot.com.au/2012/06/baby-toddler-finger-food-lamb-and.html
As for your post - how lovely. I have just had a read of it and might share with my FB page. I feel genuinely happy to think my recipes are actually helping people. I am so glad you have had success with your girls and the rice. It makes you feel so good when they are eating well.
Chat soon,
Allie x