Carrot, Apricot + Quinoa with Curry Baby Food Puree
Last week was going to be my week. I was going to own it. There was going to be some some serious damage done to my forever growing to-do list, finally go live with my blog, make a stockpile of peach inspired food recipes, be free, work for myself, go for a run, hey maybe even get a pedicure at 1 in the afternoon while drinking a white wine spritzer. That was my plan.
The week before I had told my mom of my adventurous plan and she said [in her mom voice] ‘hon, maybe you should just take your first week off of work and relax, regroup. Then the following week you can get back to it.’
And like any child, I didn’t listen.
So 3 days into my not-as-awesome-as-I-expected week I got hit by not one bug but by two. A stomach bug and the cold. I was out of commission/dead to the world/taking an entire aisle of medication from walgreens for the next 3 days.
3 days of nothing but sleeping. I should have looked amazing. Well rested. Bright eyed. HA. I looked like I was dragged around by a tractor to the other end of the planet.
Haven’t we all had these days/weeks?
Somewhere in my delusional sleep, I realized 2 things.
1. Kids get you sick a lot. Which in turn make you the parents sick A LOT.
2. I don’t take any precautions to getting sick. Vitamin C? Nope. Daily Vitamin? Nope. Orange Juice? Not Usually. I slack in this area.
So in order to build my body into a bug fighting master this fall, I am starting by eating this recipe. Carrots and Apricots are naturally chockfull of both Vitamin A & C and Calcium. Partnered with the power house of ancient grains quinoa and a pinch of curry, this dish will help build up a healthy immune system. For yourself and the older kiddos, try adding a piece of sauté chicken or fish.
Carrot + Apricot + Quinoa + Curry
6 organic carrots
4-5 organic apricots
1/2 teaspoon curry
1 cup dried quinoa
Wash and peel carrots. Cut apricots off their pits. Toss both into a steam pot or basket and steam for 15-20 minutes or until a fork can cut through the carrots. After you have stood over the steaming pot for a couple of minutes getting a much needed facial, start your quinoa. Take 1 cup of dried quinoa and wash in a metal strainer. Pick out any bad quinoa and shake to get the excess water out. Put into small pot over medium-high heat and toast for 1-2 minutes. Make sure to stir the quinoa during this point. After the next step it will be totally hands free, promise. Pour in 2 cups of water. Wait until it is really boiling and then turn down the heat to low, cover and cook for 15 minutes. After 15 minutes, take the pot off of the heat and move to another burner for 5 minutes while it cools. Fluff with fork.
Once steamed carrots and apricots are done, let cool for 5 minutes. Put them into food processor or blender and add curry. Blend until desired texture. Add to the top of quinoa and add a dash more of curry on top, just for fun. Enjoy.
7 Comments on “Carrot, Apricot + Quinoa with Curry Baby Food Puree”
Hi! I’ve used several recipes from your blog to make baby food and my little one absolutely loves them! I must admit, I do too! This quinoa curry is delicious!! Thank you for sharing!
Hello Yulia,
So glad you both like them!!!!:)
Thanks for reading!
xo, Michele
Hi Michele,
My baby & me love your recipes!
I made this one with a lot of changes. For one thing i used amaranth instead of quinoa, because, umm, well it’s much cheaper and just as nutritious. And I thought it would be great if you could do some posts on all the less familiar grains and flours, especially for us vegetarian moms. For instance, amaranth and polenta can be used as anything from porridge to finger food when they solidify.
Also, are you on youtube? Didn’t find you there, you should have a channel!
Best, Liron
Hello Liorn,
I have never cooked with amaranth but will definitely put it on the list!!! I just found some interesting recipes I will have to try out this fall. Thanks for the suggestion. I love polenta but have a hard time finding non gmo polenta in the states so I tend to stay away from it (corn is the biggest gmo crop on the market). I tend to cook with more grains for my family then I use in the recipe and will try to balance that out, but if you need some inspiration, follow me on instagram @babyfoode. And no, I don’t have a youtube channel, but thank you for your confidence that I won’t make a complete fool of myself on camera!lol!! I was toying with the idea of doing some short videos now that my older toddler is in school! We shall see:)
xo, Michele
Hi,
Love your recipes! Just wanted to check the yield and freezer suitability for this one.
Thanks,
Megan
Can this be frozen? And if I can’t find fresh apricots can I use dried ones?
Yes, this can freeze for up to 3 months. Yes, you can use dried ones (make sure they don’t have any added sugar), just put them in a small bowl filled with boiling water for 10 minutes before pureeing. I also saw frozen apricots at the store last week, so that would be another option.