This dairy-free beef, quinoa, parsnip & squash recipe is packed with protein from the meat, and a heap of vitamins and minerals in the quinoa and veggies – they’re deemed superfoods for good reason!
Ingredients
2 tsp oil (vegetable rapeseed, olive)
½ Onion, chopped
75g Minced beef
75g Parsnip, peeled and diced
150g Butternut squash, peeled and diced
25g Quinoa
300ml Unsalted beef stock
1 tbsp Tomato puree
1 tsp Fresh thyme, chopped
½ Onion, chopped
75g Minced beef
75g Parsnip, peeled and diced
150g Butternut squash, peeled and diced
25g Quinoa
300ml Unsalted beef stock
1 tbsp Tomato puree
1 tsp Fresh thyme, chopped
Method
- Heat the oil in a saucepan. Add the onion and beef and brown over the heat.
- Add the parsnip, squash and quinoa and stir over the heat. Add the stock, tomato puree and thyme.
- Bring up to the boil, cover with a lid and simmer for 20 minutes.
- Mash or puree to the desired consistency for your baby.
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