This smooth and creamy Homemade Quinoa Baby Cereal has an earthy and robust taste and is loaded with protein, fiber, iron and magnesium. It's great served as a meal itself or mixed with baby's favorite fruit or vegetable puree.
Baby cereal doesn't have to be plain and boring!
No way! Not for our babies!
Not only do we want a delicious tasting baby cereal, but we also want it to be loaded with nutrients to help our growing babies. Are we asking too much? I don't think so!
Enter our trusted superfood grain - quinoa!
Quinoa is so healthy that it literally has superpowers -
- Protein - quinoa is a great source of protein for baby. Protein helps support the growth and development of babies.
- Fiber - quinoa contains almost twice as much fiber as other grains, which makes it great for babies sensitive digestive organs and helps things get going 'down there' in a gentle way.
- Iron - quinoa has extremely high levels of iron, which is especially important for babies around 6 months of age as their iron reserves start to diminish. Quinoa is a natural way to boost their reserves without using iron-fortified products (which I am against).
- Magnesium - quinoa is rich is magnesium, which aids in bone and teeth growth.
- Lysine - quinoa contains a good amount of lysine, which helps with tissue growth and repair. A must have for babies as they learn to crawl, walk and run.
Besides all of the amazing health benefits from quinoa, it is also a super easy baby cereal to make.
All you have to do is make a batch of your favorite quinoa. I made this recipe using the trio color blend, but any color of quinoa will work with this recipe. Then into the blender the cooked quinoa goes with a little water, broth or breast milk where it is then pureed for a minute or so until it is nice and smooth. You can either serve straight away, or freeze the cereal into cubes for easy use on another day.
Homemade Quinoa Baby Cereal
1 cup water, stock, broth or breast milk
1/2 cup quinoa (see notes)
1. In a small saucepan, bring the water to a boil. Add quinoa and stir. Reduce to a simmer, cover and cook for 12 minutes. Take off of heat, and let sit for 5 minutes.
2. Transfer all of the quinoa to a blender or food processor and puree for 2 minutes for a completely smooth puree or pulse for 1 minute for a chunky puree. If puree is too thick, you may need to add in additional liquid. Start by adding in 1 tablespoon of liquid in at a time until you reach your desired consistency. I had to add in 5 tablespoons to get the perfect consistency for me.
3. Serve or spoon into freezer storage trays and freeze for future use.
Note on Quinoa - I used a trio blend of quinoa for this recipe, but you can use any color quinoa that you would like. This is a great brand that we love.
Age: 4 months and up
Yield: roughly 30 ounces
Cook Time: 20 minutes
Storage: store in an air-tight container in fridge for 4 days or in freezer for 3 months. These are one of our favorite freezer storage trays (pictured above).
New to making purees? Then check of my guide on which kitchen tools you actually are going to need. Hint, it's not many!