Blueberries and Quinoa Purée

Blueberries and Quinoa Purée

Ingredients:
¼ cup quinoa
1 cup water
¼ cup blueberries

Directions:
1. In a blender or food processor, grind the quinoa until it reaches a powdery
consistency.
2. In a saucepan, bring the water to a boil over high heat. Add the quinoa and simmer,
whisking continuously, for 10 minutes.
3. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Place the
blueberries in a steamer basket, set it over the simmering water, cover, and cook until
tender, about 5 minutes. Allow to cool.
4. In a blender or food processor, purée the cooled blueberries until smooth, adding
water if necessary to achieve the desired consistency.
5. Stir the blueberry purée into the cereal.
STORAGE: Leftover purée can be refrigerated in an airtight container for up to 2
days or frozen for up to 3 months.
Papaya, Kiwi, and Oatmeal Purée
MAKES 6 SERVINGS, ¼ CUP EACH
PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
Originally known as Chinese gooseberry, kiwi is rich in vitamins A, C, and E; potassium;
and folate, and it’s high in fiber, too. Papaya, which contains beneficial digestive enzymes,
can be helpful for babies with reflux and other tummy troubles.
Variation: Nearly any fruit purée can be mixed with oatmeal to great success. Try
bananas, apples, pears, peaches, plums, prunes, berries, or cantaloupe. If using bananas,
peaches, apples, or pears, try adding a sprinkle of cinnamon (about ⅛ teaspoon).