Sunday, May 9, 2010

Quinoa-- is it true?!

Seems as if the "mother grain" decided to celebrate Mother's Day by becoming B's fifth and newest safe food! We are still having some odd refluxy symptoms going on, but they really haven't worsened in the last few days and there are no crazy diapers currently to speak of, so after 3 weeks and now at a 2oz serving, it would seem as if we have a winner! Be on the look out for some new recipes as I test the baking waters with quinoa and quinoa flour! Still don't trust it enough to give it to B after noon, but I think it will become a nice breakfast staple!

This is our last food trial before moving (we are using the month of May as the month to get our 12 month vaccines-- we do everything individually since those shots that are a million vaccines in one kind of freak me out) back to the states at the end of June! After being settled there for 2-4 weeks, we will resume trials. Currently, we are still considering spinach as the next mystery guest on our new food trial menu. I guess that leaves me plenty of time to look for fun and interesting ways to make it!

Happy Mother's Day everyone from the house of the newly accepted Mother Grain! Hope it is a good one for all and hope it is reaction free!


  1. question... How did you prepared your quinoa?

  2. The quinoa that she has daily: I make like a porridge or infant cereal. I pulverize the quinoa (after rinsing and drying) in the food processor. Once it is a powder, I store it in an airtight container. Each AM, I scoop out 1 to 1 1/2 tbsp and add the powder to boiling water. I reduce the heat and allow it to simmer, stirring occasionally with a whisk. Then, once it has reached the desired consistency (I only cook it until it is slightly thicker than a pear puree), I serve it mixed with fruit.
    I also have been using the quinoa flour for baked goods. (See the muffin recipe on the second page for passed recipes). For baking, it is kind of an oily flour so you need a lot less liquid than you would use for other flours.