Healthy Quinoa Vegetable Purée

Name: Healthy Quinoa Vegetable Purée
Ingredients: 1 cup (250 mL) washed, peeled and diced raw vegetables; 1 cup (250 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour (see Ratios for Quinoa Flour); 1 cup (250 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour (see Ratios for Quinoa Flour); 1 cup (250 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour (see Ratios for Quinoa Flour); 1 cup (250 mL) cooked quinoa, cooked quinoa flakes or cooked quinoa flour (see Ratios for Quinoa Flour); ¼-⅓ cup (60-80 mL) water, reserved cooking liquid or milk; ¼-⅓ cup (60-80 mL) water, reserved cooking liquid or milk; ¼-⅓ cup (60-80 mL) water, reserved cooking liquid or milk

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Take your pick of vegetables—carrot, sweet potato, broccoli, peas, butternut squash or potato. After your child has been able to eat them separately with success, you can create any combination. Freeze for a maximum of two months for best nutritional value.

Ingredients

1 cup (250 mL) washed, peeled and diced raw vegetables
1 cup (250

Breakfast
Gluten-free
Vegan

Method

Gently steam the vegetables or simmer in a saucepan with just enough water to cover for about 15 to 20 minutes or until the vegetables are soft. Remove from the heat and allow to cool. Place the vegetables and cooked quinoa in a blender or food processor and purée until smooth. Thin with water, cooking liquid or milk to the desired consistency. Strain the vegetables if a smoother consistency is