This stew is perfect for both adults and children of all ages beginning from 6 months (if you are doing Baby Led Weaning. To learn about Baby Led Weaning, click here). When Soren was still under 1, I would usually prepare all the ingredients and would have 2 pots or pans going: one – for the baby, in which I would cook without salt, and the other one for adults. It doesn’t take any longer to cook this way, you would just end up with an extra pot to wash afterwards. No big deal.
The stew proportions don’t matter here since you literally can not screw it up. Put as much of your favorite ingredients as you like.
Quinoa Chicken Veggie Stew
A healthy quinoa stew. Baby Led Weaning appropriate from 7 months.
Recipe type: dinner, casserole, lunch
Cuisine: healthy
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
- 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.
- 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.
- 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.
Leave a Reply