- 1 cup water, low sodium broth or bone broth
- 1/2 cup quinoa (see notes)
- extra liquid for blending
Cook: In a small saucepan, bring the liquid to a boil. Add quinoa and stir. Reduce to a simmer, cover and cook for 12 minutes. Take off of heat, and let sit for 5 minutes.
Puree: Transfer the quinoa to a blender or food processor and puree for 2 minutes for a completely smooth puree or pulse for 1 minute for a chunky puree. If the puree is too thick, you may need to add in additional liquid. Start by adding in 1/4 cup of liquid at a time until you reach your desired consistency. I added 1/4 cup of water to get the perfect consistency for me (what you see in the photos).
Serve: let cool and serve to baby or spoon into a storage tray and freeze for future use.
Age: 4-6 months and up
Yield: roughly 25 ounces
Note on Quinoa: I used a trio blend of quinoa for this recipe, but you can use any color quinoa that you would like.
Storage: Fridge – store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
Adding Spices: you can add a pinch of cinnamon, cloves, nutmeg, allspice or pumpkin pie spice while blending.