Quinoa and wild rice Tex-Mex meatballs (fish-free)

Name: Quinoa and wild rice Tex-Mex meatballs (fish-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g quinoa; 80 g beetroot; 50 g wild rice; 30 g blueberries; 1 tbsp olive oil; 3 g turmeric; 1 piece silken tofu

A fish-free recipe suitable for baby 12-36 months with allergies. Made with quinoa and wild rice. SAFETY: all ingredients are guaranteed fish-free.

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gquinoaAlternative: red lentils
80 gbeetrootAlternative: fennel
50 gwild riceAlternative: millet
30 gblueberriesAlternative: date
1 tbspolive oilAlternative: rapeseed oil
3 gturmericAlternative: chervil
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (quinoa wild rice meatballs)

14 min

CHECK that ALL ingredients bear the Fish-Free label
Cook the quinoa as directed, then cool slightly
Cook the beetroot until very tender, peel and dice into 1.5 cm cubes
Cook the wild rice in unsalted water (25 min)
Wash the blueberries carefully (cut in half if large)
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 beetroot skins
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 fish

Texture tip

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

2. Assembly and shaping

9 min

Mix the cooked quinoa and wild rice in a large bowl
Add the beetroot mashed into a smooth purée
Fold in the halved blueberries
Add the binder (silken tofu)
Pour in the olive oil and turmeric
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the meatballs with oiled hands
Place on a tray

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the meatballs leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when meatballs 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 meatballs on baby's plate
Add small blueberry pieces around
Show how to pick up the meatballs
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup