100g(approx. 2 rings) pineapple chopped into small pieces **
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.