Sweet and Sour Quinoa Balls
Sweet and sour quinoa balls are perfect for a lunch box, finger food or as part of a main meal. Great for kids and for baby-led weaning (blw)
Servings 13 balls
- 1 tbsp oil
- 1 red onion finely chopped
- 2 garlic cloves finely chopped
- 1 tsp finely chopped ginger
- 2 tbsp white wine vinegar
- 1 tbsp low sodium soy sauce* (optional)
- 1 tbsp tomato paste
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/2 cup quinoa (rinsed)
- 100 g (approx. 2 rings) pineapple chopped into small pieces **
- 1 beaten egg
Pre heat oven to 180c/ 350f / Gas 4.
Heat oil in pan over medium / high heat. Reduce heat and gently fry the onion until softened (approx. 5 mins). Add the garlic and ginger and fry for a further min. To the onions and garlic, add the vinegar, soy sauce, tomato paste, pineapple juice, water and quinoa then stir.
Bring to the boil, reduce the heat to low, cover and allow to simmer for 15 mins.
Turn the heat off and leave the quinoa to sit covered for a further 5 mins.
Stir in the chopped pineapple.
Allow to cool and then stir in the beaten egg.
Form approx.13 heaped tablespoon sized balls and place on a silicon mat / lined baking tray.
Cook in the oven for 20 mins or until golden.
* If making for a baby then you can leave out the soy sauce to reduce the sodium level
** If making for a baby / young toddler then make sure to chop the pineapple finely to avoid choking.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 54kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 57mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 5.6mg | Calcium: 10mg | Iron: 0.5mg