Minty Apple Cauliflower Pea with Quinoa Puree [6m+]


A super healthy puree to give to your baby. My boy loved it! 😊

Health benefits of… quinoa

Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.

Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.



  • 1/4 cauliflower or 3-4 large florets (washed)
  • 2 apples (peeled, cored & cut)
  • 1 cup frozen peas
  • 1/2 cup cooked quinoa
  • 5 mint leaves
  • 100-150ml liquid add more if required


  1. Steam everything except for mint leaves 12mins.
  2. Meanwhile boil quinoa.
  3. Add quinoa and mint leaves to the cauliflower mix, liquid and blend until you’ve reached your desired consistency.
  4. Suitable for freezing.

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