Quinoa vegetable porridge baby food, pumpkin + spinach leaves + chrysanthemum leaves

Overview

Quinoa is called the lost ancient nutritional gold, super grain, and future food by international nutritionists. It is also regarded as the king of vegetarian food by vegetarian enthusiasts and is loved by vegetarians. It is especially suitable for pregnant women, infants, children, students, the elderly, people with special physiques and irregular lifestyles such as hyperglycemia, hypertension, hyperlipidemia, heart disease and other chronic diseases. Long-term consumption has significant effects. If you love beauty, please pay attention, it is also a good product for weight loss and body shaping! Reference age in months: 10M+

Tags

• porridge
• home cooking
• baby
• autumn recipes
• lunch
• dinner
• students
• chrysanthemum leaves
• pumpkin
• quinoa
• spinach leaves

Ingredients

Steps

1. 1 Soak the quinoa for 15 minutes in advance, then put the quinoa and water into the pot at a ratio of 1:4 and cook.

   

2. 2 Cut the pumpkin into small cubes and put them in the pot. Cut into small slices to make them softer~~

   

3. 3 Bring to a boil over high heat, then turn to medium heat for about 14 minutes, being careful not to burn the pot. (The time is for reference only, as long as the quinoa becomes transparent)

   

4. 4 Wash the spinach and chrysanthemum, blanch them together in a pot, then chop them into small pieces and add them to the quinoa porridge.

   

5. 5 Cook over high heat for more than 1 minute.

   

6. 6 Serve out. The baby is very considerate and loves to eat.