Quinoa is so good for our body and brain. It’s more a seed than a grain and it’s absolutely unique! It contains flavonoids (no other grain does!) and protein including ALL the amino acids that the human body needs. But it gets better and better 🙂 Quinoa is naturally gluten-free and provides a great source of magnesium, iron, potassium and zinc.
If you soak it for several hours or better yet sprout it, all the good stuff in quinoa will get digest and absorbed. I like to add it to soups but love it instead of a porridge in the morning. It has amazing nutty flavor and a little crunch to it so it works perfectly when sweetened.
What age? This soup would be perfect for a baby who already had introduced few vegetables. For babies that can’t use a spoon yet, you can serve it in a cup (Doidy cup would be perfect!). I’d take out the bigger bits and put them on a tray and pour the soup in a cup for a baby to drink.
- • 3,5 cup vegetable stock - recipe is on the blog
- • 1/2 cup raw quinoa (I used white)
- • 1 cooked carrot - from the stock
- • few broccoli florets/a handful frozen green pea/sprouted chickpea
- • 1 potato or 1/2 sweet potato
- 1. Peel the potato and dice.
- 2. Pour the stock in the pot and add quinoa (best soaked for few hours OR at least rinsed).
- 3. Set the pot over medium-high heat and bring it to a boil. Reduce heat and diced potato, add chosen vegetable or some sprouted legumes, like chickpeas. Simmer until potatoes are cooked.
- 4. Meanwhile blend a cooked carrot with a few soup spoons. It will nicely thicken the soup.