PREPARATION TIME

20 mins

COOKING TIME

10 mins

AGE GROUP

6 – 8 months

INGREDIENTS

1 cup of cooked quinoa (cooked in vegetable stock)

2 tablespoons of olive oil

3 tablespoons of diced zucchini (courgette)

1 small sweet potato, peeled and diced

1 spring onion (green onion/scallion), trimmed and chopped

1 tablespoon of raisins

1 tablespoon of stone-free dried apricots, chopped in small pieces

METHOD

1. Pour 2 cups of vegetable stock (homemade or bought) into a medium saucepan (with a lid) and bring to the boil over medium heat, then stir in 1 cup of quinoa and bring back to the boil.

2. Reduce the heat to low, put the lid on the pan, and simmer gently for 10-15 minutes, until the water has been absorbed and the quinoa is soft – checking that it does not boil dry.

3. Put the raisins and dried apricots into a medium-sized bowl and pour in enough boiling water to cover the fruit.

4. Leave to soak for 5-10 minutes until the fruit is soft then drain off the water.

5. Meanwhile, heat the olive oil in a small frying pan over medium heat, add the zucchini, sweet potato and spring onion, and cook gently over medium/low heat, stirring frequently until golden.

6. Add the vegetable mixture to the fruit and use a stick blender to make a puree then stir and mash in 1 cup of cooked quinoa. (For babies who are able to chew soft textures.)

HANDY HINTS