Baby Food Baked Quinoa W White Beans And Veggies 8 Months

BABY FOOD: BAKED QUINOA W/ WHITE BEANS AND VEGGIES (8 MONTHS +)

Baby Food: Baked Quinoa W/ White Beans and Veggies (8 Months +) image

Make and share this Baby Food: Baked Quinoa W/ White Beans and Veggies (8 Months +) recipe from Food.com.

Provided by MixnVixn

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup organic quinoa
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
2 garlic cloves, minced
3 zucchini, chopped
1 (12 ounce) package frozen organic mixed vegetables, thawed (peas, carrots, greenbeans, and corn)
1 (14 1/2 ounce) can organic diced tomatoes
1/2 cup organic marinara sauce
1/2 cup parmesan cheese, grated
1 tablespoon italian seasoning
salt
pepper

Steps:

Preheat oven to 375°F Cook quinoa according to box. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 30 seconds. Add chopped zucchini and cannellini beans and saute for 5 or so minutes. Add frozen veggies, can of diced tomatoes, Italian seasoning, 1/4 cup Parmesan cheese and cook for another 2 to 3 minutes. Remove from heat and add cooked quinoa, 1/4 cup parmesan cheese, and marinara sauce and mix together. Season with salt and pepper to taste. Spray a deep baking dish with cooking spray and transfer quinoa mixture to baking dish. Place in oven and cook for 30 minutes. Let cool and then serve. If pureeing, puree your little one's portion with a little water and blend until desired texture. Enjoy!

Nutrition Facts : Calories 417.9, Fat 8.6, SaturatedFat 3, Cholesterol 11.6, Sodium 794, Carbohydrate 65.1, Fiber 14.9, Sugar 13.4, Protein 22.1

QUINOA WITH ROASTED VEGETABLES

Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

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