I’m thrilled to share another yummy recipe from my lovely sister-in-law, Melissa the Domestic Duck. Take a look at her tasty veggie quinoa bites recipe!
My son is a picky eater. I said it. Nutritionist mom bloggers be damned. I know I’m not supposed to say it because it has become an admission of failure as a mother. Obviously, I have a picky eater because I feed him exclusively chicken nuggets and macaroni and cheese and then act surprised when he doesn’t like green beans.
Well, that’s ridiculous.
I’m a pretty great mom (toot toot). My son is almost 1, he started baby led weaning at about 6 months. I present him with the family dinner each night, even when it includes green beans, because you never know when he’ll change his mind. His dad and sister share his distaste for green beans, so I’m not optimistic.
Some nights he scarfs the whole portion with enthusiasm. Some nights he smiles politely and throws every scrap on the floor. Some nights I can predict his reaction and some nights I’m caught off guard. He just knows what he likes and what he doesn’t.
All of that to say two things: first, if you have a kid who only likes raspberries and pita bread, you’re not a failure! Or at least you’re not alone. And second, those nights of refusal have led me to my best friend: the mini-muffin pan. I have at least three flavors of mini-muffins in my freezer at any given time just in case I get the pitcher’s arm of rejection.
Veggie Quinoa Bites Recipe
These Veggie Quinoa Bites are one of the favorites. I feel good knowing my son is getting all the protein and green veggies he needs to grow, and he gets a full tummy without having to wait too long. I make one big batch and freeze them in packs of 4. They reheat quickly and can be easily modified to your picky eater’s taste. I hope your little one likes them as much as mine!
- 1.5 C cooked quinoa
- 3 eggs
- 1-1.5 C shredded cheddar cheese (or whatever cheese you like)
- 2 C veggies (I usually stick with 1 C raw broccoli and 1 C frozen or fresh spinach, but you can feel free to mix it up)
- salt and pepper, to taste (I don't add any and I think they taste good)
- Preheat oven to 350 degrees.
- Combine ingredients in a big bowl, mixing well.
- Generously spray your muffin pan with cooking spray and spoon quinoa mixture into pan, just filling each cup.
- Bake for 15-18 minutes, until just brown at the edges.
- If freezing- allow to cool, store in the freezer in an airtight container or ziplock bag. To reheat, wrap in lightly moistened paper towel and microwave 20-30 seconds.