As baby H transitioned from pureed food to solid foods to regular table foods, the recipes I made in the kitchen also transitioned to make them toddler friendly.
I just made little adjustments to make sure that whatever food I prepared for the hubby and I, that I was able to adapt and feed to the little guy also. I don’t want and don’t have time to make separate dishes for everyone. I made adjustments like adding salt & pepper towards the end of the cooking process, AFTER I’ve already taken out the portion I would feed to baby. The hubby loves spicy food, so instead of adding the pepper/spicy sauce in the whole dish, he will put it afterwards for his servings.
This quinoa salad baked into muffins have been part of my weekly prep for a few months now. These are very tasty and I’ve had a few teachers comment and request the recipe. It’s a very forgiving recipe, I’ve added all types of veggies in it and just made sure I had enough wet ingredients (eggs) to bind it.
I make these in batches, usually 2 dozen at a time. I freeze 1 dozen and leave the other dozen in the fridge.
A toddler meal would be 1- 1.5 muffin and fruits. I’ve also packed these for my work lunch and served them on top of a spinach salad.
I’ve made these so many times that I’ve memorized the recipe and sometime don’t even follow it, I just dump all ingredients that I want to use, and just make sure I used enough eggs to bind it together. I’ve also used the silicone muffin liners, and never baked them without it. I love those things, I got mine at Bed Bath & Beyond
Quinoa Vegetable Muffins
- 2 cups cooked quinoa
- 3 large eggs
- 1 cup shredded carrot
- 2 stalks green onion, diced
- 1/2 bell peppers, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 Tbs whole wheat pastry flour
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon freshly ground pepper
Optional Add-Ins: chopped fresh cilantro, shredded mozzarella cheese or cheddar cheese, shredded zucchini, spinach (fresh or frozen), chopped steamed broccoli
- Preheat oven to 350 degrees.
- Mix together all ingredients.
- Distribute mixture into a greased muffin tin, filling each cup to the top
- Bake for 15-20 minutes.