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A great brain boosting recipe for your little one thanks to the Omega3 fatty acids from the salmon and an Iron boosting recipe too thanks to the quinoa 🙂

On top of the excellent nutritional properties, this baked balls are super tasty and fun to eat. A lovely baby food idea for your little one starting from 9 months of age and an easy finger food for a baby led weaning approach.

Why I like quinoa for my kids?

It’s a seed, not a grain, naturally gluten free and so, easier to digest. A great source of antioxidant (vitamins A,C and E), Iron and other important minerals like potassium, calcium and magnesium. Quinoa is also a vegetable protein source, important for your baby’s development and growth.

Today I paired quinoa with salmon (excellent for kids!!), sweet peas (some legumes to give more fiber and protein) and broccoli (iron again! plus more vitamins). The overall result was tasty and colorful = kids approved!

As always, I prepared a big batch, baked half and froze the remaining for busy week nights 🙂 I like to freeze my meat/fish/veggie balls before baking them, I feel that they taste better if baked right before serving them.

Where to start?

Cook the quinoa following the instructions on the packaging. I placed 1 cup of quinoa in 2 cups of boiling water and simmered covered for 12 min.

Meanwhile place the salmon (skin on) on some parchment paper on a baking sheet. Bake the salmon to 350F/175C for 12 minutes. Let it cool down and than remove the pulp from the skin.

In a food processor chop the broccoli florets for 30sec. to reduce them to breadcrumbs consistency.

In a large bowl add the salmon and break it in small pieces with a fork. Double check for any fish bones!!!! I’m always worried about them 🙂

Add the cooked quinoa (you should get a bit more of 2 cooked cups from 1 uncooked one), the frozen peas, broccoli, parmesan cheese, eggs, parsley and a pinch of salt if you are cooking for babies older than 12 months. Combine well.

With your hands form tiny balls using 1 tablespoon of mix. Align them one next to the other on a parchment paper on a baking sheet. Drizzle some extra virgin olive oil on top and bake 18 min to 350F/175C.

Store in air tight container for up to 2 days or freeze for up to 2 months. Reheat before serving.

5 from 1 votePrintQuinoa Salmon Pea Broccoli Baked BallsIngredients

  • 1/2lbwild salmon fresh fillet
  • 2cupcooked quinoa
  • 1cupfrozen sweet peas
  • 1cupbroccoli florets
  • 1/2cupgrated parmesan cheese
  • 3eggs
  • 1Tbspminced parsley
  • 3Tbspextra virgin olive oil
  • pinchsalt (for older kids)

Instructions

  1. Cook the quinoa following the instructions on the packaging. I placed 1 cup of quinoa in 2 cups of boiling water and simmered covered for 12 min.

  2. Place the salmon (skin on) on some parchment paper on a baking sheet. Bake the salmon to 350F/175C for 12 minutes. Let it cool down.

  3. In a food processor chop the broccoli florets for 30sec. to reduce them to breadcrumbs consistency.

  4. In a large bowl add the salmon and break it in small pieces with a fork. Double check for any fish bones!

  5. Add the cooked quinoa, the frozen peas, broccoli, parmesan cheese, eggs, parsley and a pinch of salt if you are cooking for babies older than 12 months. Combine well.

  6. With your hands form tiny balls using 1 tablespoon of mix. Align them one next to the other on a parchment paper on a baking sheet. Drizzle some extra virgin olive oil on top and bake 18 min to 350F/175C.

  7. Store in air tight container for up to 2 days or freeze for up to 2 months. Reheat before serving.

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