Quinoa Chicken Veggie Stew
Recipe type: dinner, casserole, lunch
Cuisine: healthy
 
A healthy quinoa stew. Baby Led Weaning appropriate from 7 months.
Ingredients
  • 1 lb of chicken (breast or thighs)
  • 1 cup of quinoa
  • 1 large leek
  • 3-4 carrots
  • 3-4 celery stalks
  • 1 large red pepper
  • 1 apple
  • a bunch of cilantro
  • a bunch of parsley
  • water or chicken stock
  • Spices: raw garlic, coriander, red pepper flakes (avoid for babies)
Instructions
  1. Heat the pan with 2 tablespoons of olive oil. Sauté cubed chicken with leaks (cut in circles or half circles) for 5 minutes stirring occasionally. Add the carrots and half of celery.
  2. In a food processor (I find Cuisinart mini food processor indispensable in the kitchen), puree the rest of celery and the apple. This puree adds sauciness to the stew. Add it to the pan together with red pepper, quinoa and enough water/chicken stock to cover quinoa. Reduce heat and simmer for 20 minutes.
  3. Add more water if required. Five minutes before you turn off the stove, add the garlic, cilantro, parsley and the spices. Don't forget the salt for adults.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/quinoa-chicken-veggie-stew/