Pumpkin-spiced quinoa balls
This simple finger food is all-natural, with a subtle hint of spice and little pops of texture to excite your baby. Source: kidspot, One Handed Cooks cookbook
This simple finger food is all-natural, with a subtle hint of spice and little pops of texture to excite your baby. Source: kidspot, One Handed Cooks cookbook
Medium to prepare
undefined min prep
adjustable below
per serving
None
Preheat the oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.
Put the pumpkin into a bowl, add the olive oil and spices and toss to coat. Arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelized. Remove from the oven and set aside until cool enough to handle.
Meanwhile, place the quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250 ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and set aside, without lifting the lid, for 4 minutes. Fluff the quinoa with a fork and leave to cool. 4
Bring a small saucepan of water to the boil. Add the broccoli and cook for2 minutes or until tender. Drain well.
Scoop the pumpkin flesh from the skin and place in a bowl. Squeeze the liquid from the grated onion and use paper towel to pat the onion dry. Add the onion, broccoli and quinoa to the pumpkin and mash together until well combined. Dollop teaspoon-sized balls of mixture onto the remaining lined tray.
Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown. Serve with steamed vegetables alongside.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 5 servings per recipe
Amount per serving
Calories
25
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.