Baby-Safe Recipe: Delicious and Nutritious Cheesy Quinoa Veggie Biscuits

As your baby makes the transition from mush to bigger foods, it’s important to feed him with food that is wholesome and healthful with a variety of textures. These quinoa recipes for baby are just the thing to give your 9+ month old baby to get him more acquainted with big-people food.

Making food for babies is rather easy. Even when they start getting into bigger things like these. The key is to keep things simple and natural. Don’t add salt or other seasonings. Some herbs are okay, but should generally be cooked before serving to your child under a year of age. In this recipe, parsley is used. Eggs are too, so if your child has an egg allergy, you will want to substitute that out. For every egg you replace, you can use 1 tablespoon of water, 1 tablespoon of vinegar, and 1 teaspoon of baking powder mixed together.

Without further ado, here is what you’ll need to make these Veggie Quinoa Biscuits:
1 cup of shredded zucchini
2 cups of cooked quinoa
1 cup of shredded carrots
1 cup of shredded cheddar cheese
3 eggs (or egg substitution as discussed above)
1/4 cup of fresh parsley

Directions:
Preheat your oven to 350°F. Mix all of the ingredients together in a large bowl. Once all the veggies are thoroughly coated, drop spoonfuls of the mixture onto a foil-lined baking sheet. You can adjust them to any size you wish. I chose to make smaller-size ones a little bit bigger than a quarter each, but you can make them bigger if you wish. Bake for 20 minutes. When they’re done, allow them to cool down to a warm temperature so your child won’t get burned by it.

Adults can eat these too but you may want to jazz them up with some other spices that babies and toddlers can’t have. A great way to do this is to make the biscuits for your baby small in size and make the ones for adults larger so you can distinguish between them. Once you’ve portioned out ones for your baby, add garlic, salt, pepper, paprika and anything else you’d like to add in there. You can also serve with a dollop of sriracha for a bit of heat or dip them into low fat sour cream. Or make a dipping sauce with mayonnaise and pesto, or mayonnaise and sriracha. The possibilities are endless. Enjoy!

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