Quinoa, chard and blueberries parsley-style (soy-free)

Name: Quinoa, chard and blueberries parsley-style (soy-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g palm heart; 80 g chard; 50 g rice cake; 30 g blueberries; 1 tbsp olive oil; 3 g parsley; 1 piece apple compote (50g)

A soy-free recipe suitable for baby 12-36 months with allergies. Made with quinoa, chard and blueberries. SAFETY: all ingredients are guaranteed soy-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gpalm heartAlternative: white beans
80 gchardAlternative: yellow bell pepper
50 grice cakeAlternative: corn tortilla
30 gblueberriesAlternative: pineapple
1 tbspolive oilAlternative: rapeseed oil
3 gparsleyAlternative: thyme
1 pieceapple compote (50g)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (quinoa chard blueberry parsley)

14 min

CHECK that ALL ingredients bear the Soy-Free label
Cook the quinoa as directed, then cool slightly
Cut the chard into regular 1.5 cm pieces (remove tough stems)
Soften the rice cake in a little water (3 min)
Wash the blueberries carefully (cut in half if large)
Wash and finely chop the parsley
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough chard stems
Do not give whole blueberries to under 24 months
Do not add salt: baby's immature kidneys
NEVER serve a product that may contain hidden soy

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: chard should be melting-tender
KEEP PACKAGING of sensitive products to prove soy-free
Check LABELS even for 'obvious' products (e.g. rice cake mixes sometimes contain soy lecithin)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Mix the cooked quinoa and palm heart in a large bowl
Add the chard mashed into a smooth purée
Fold in the softened rice cake and halved blueberries
Add the binder (apple compote)
Pour in the olive oil and half of the parsley
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the pieces with oiled hands
Place in a baking dish

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil the baking dish
Arrange the pieces leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when pieces are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh blueberry garnish
Arrange the warm pieces on baby's plate
Add small blueberry pieces around
Show how to pick up the pieces
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup