Quinoa & Sweet Potato Balls with Spinach | Gluten-Free
Today I have a guest - my sister is cooking one of our favorite recipes! Our toddlers absolutely love eating these nutritious quinoa balls! See how much they enjoy them at the end of the video - Mika is even 'stealing' from his cousin Martin - ha ha!
Quinoa balls recipe
Ingredients:
1cup uncooked quinoa (you can use leftover from the day before)
3 medium sweet potatoes, chopped
1 cup spinach
2 shallot onions, chopped
1 egg
Chive
Olive oil
Salt&Pepper to taste (if cooking for your baby - avoid salt)
Method:
1.Pre-heat oven to 350F / 175C
2.Steam the sweet potatoes for 10-15minutes until a bit tender
3.Meanwhile bring to boil 2 cups of water, add quinoa and simmer for 12-15 minutes. Leave to cool down for a while.
4.In a pan saute the onions and spinach with a little bit of olive oil for 3-5minutes until the spinach is completely witted down.
5.In a large ball combine the spinach, onions and sweet potatoes and mash well.
6.Add quinoa to the mixture
7.Add the egg and mix well
8.Line a baking sheet on to a tray
9.Roll in balls and place on the baking sheet
10. Bake for 25-30minutes until gold brown.
Voila! Enjoy them with the whole family!
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The Baby-led weaning (BLW) approach to start babies on solid food has great benefits for our babies and for the family as a whole. It boosts independence, improves dexterity, enhance confidence, builds social skills, promotes self-regulation of appetite and is great FUN!
(BLW should not be started before your baby is 6 months old!)
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I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Welcome to my channel!
300g celery
Chop the celery
Medium heat
Olive oil
Add the celery to the pan
Cook for about 2 minutes
3 cloves of garlic
Cook for 1 minute
3 potatoes
320g potatoes
Dice the potatoes
Add the potatoes to the pan
Cook for 2-3 minutes
35g parsley
Chop the parsley
Add the parsley to the pan
Salt to taste
Black pepper
500ml vegetable broth
Cook for 15 minutes
Whole wheat bread crusts
Cut into smaller pieces
1tbsp salted butter
Add the bread crusts to the pan
Fry for 3-5 minutes
After cooking for 15 minutes
Transfer to a smaller pot or bowl
Blend the soup
The soup is ready to serve now!
It's very tasty
This soup is super healthy and delicious!
Done!
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Lemony Artichoke and Quinoa Salad
This Lemony Artichoke and Quinoa Salad is a light and refreshing summer salad that holds up well in the refrigerator and is perfect for meal prep! FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 cup quinoa
1 fresh lemon
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
freshly cracked pepper
1 13oz. can quartered artichoke hearts*
1 red bell pepper
1 cup chopped fresh parsley
1 15oz. can chickpeas
INSTRUCTIONS
1. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a pot with 1.75 cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).
2. While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill). Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.
3. After the quinoa has cooked, spread it out into a casserole dish or other wide shallow dish and refrigerate uncovered for about 15 minutes to cool it down.
4. While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Rinse and drain the chickpeas. Place the artichoke hearts, bell pepper, parsley, and chickpeas in a large bowl.
5. Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.
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Creamy white bean & kale soup | cozy one-pot vegan dinner
Get the recipe:
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*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup