Broccoli Quinoa Nuggets Baby Led Weaning

Ingredients:

• 1 bunch broccoli both stems and florets, chopped (to yield 2 cups of broccoli pulsed to rice size)
• 2 cups cooked quinoa
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 cup unseasoned breadcrumbs
• Olive oil for brushing

Method:

1. Preheat your oven to 180°C / 350°F. Line a large baking sheet with parchment paper and brush the parchment paper with olive oil.
2. Lightly steam the broccoli in a steamer basket over boiling water until it is bright green and tender but not soft. Rinse under cold water to stop the cooking, and drain well.
3. Transfer the broccoli to the bowl of a food processor and pulse until the broccoli is between the size of rice and peas. Measure out 2 cups of the broccoli rice and transfer to a large bowl.
4. Add the cooked quinoa, eggs, shredded cheese, salt and pepper, and stir to combine well.
5. Stir in the bread crumbs.
6. Scoop a couple of tablespoons of quinoa mixture into your hands (wet hands help with this) and press together to form a patty. If the mixture is does not hold together add up to a 1/4 cup more breadcrumbs.
7. Arrange the patties on the prepared parchment paper with a little bit of space between them. Brush the tops with a little bit of olive oil.
8. Bake for 20 minutes, until golden. Remove from the oven and allow to cool slightly before serving.

recipe and image: heynutritionlady