Quinoa and tomato Lebanese-style (egg-free)

Name: Quinoa and tomato Lebanese-style (egg-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g quinoa; 80 g tomato; 50 g rice cake; 30 g lychee; 1 tbsp olive oil; 3 g oregano; 1 piece flax seeds + water (1 tbsp + 3 tbsp)

An egg-free recipe suitable for baby 12-36 months with allergies. Made with quinoa and tomato. SAFETY: all ingredients are guaranteed egg-free.

10 min
Prep: 0 min
Cook: Easy

Ingredients

60 gquinoaAlternative: red lentils
80 gtomatoAlternative: eggplant
50 grice cakeAlternative: sweet potato
30 glycheeAlternative: date
1 tbspolive oilAlternative: rapeseed oil
3 goreganoAlternative: tarragon
1 pieceflax seeds + water (1 tbsp + 3 tbsp)Alternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (Lebanese-style quinoa)

15 min

CHECK that ALL ingredients bear the Egg-Free label
Cook the quinoa in water (12 min) until tender
Peel and dice the tomato into regular 1.5 cm cubes (remove seeds)
Soften the rice cake in a little water (3 min)
Pit the lychee and cut into small pieces (very soft)
Mix the flax seeds with water and let gel (10 min)
Wash and finely chop the oregano
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 forget to remove tomato seeds
Do not leave lychee pits in the recipe
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden eggs

Texture tip

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

2. Assembly and shaping

10 min

Place the cooked quinoa in a large bowl
Add the tomato mashed into a smooth purée
Fold in the softened rice cake and diced lychee
Add the binder (flax egg)
Pour in the olive oil and half of the oregano
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the pieces with oiled hands
Place on a tray

3. Cooking (baked)

17 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the pieces leaving 2 cm between each
Bake in the middle of the oven for 15 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 lychee garnish
Arrange the warm pieces on baby's plate
Add small lychee pieces around (pitted)
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