Soft sweet potato makes cooked quinoa easier to serve in a cohesive mash. Check that quinoa is completely cooked and neither grain clumps nor firm sweet potato remain.
Peel sweet potato and cut into small even pieces; steam until easily crushed with a fork.
If starting from dry quinoa, rinse thoroughly and cook in water according to the package until completely tender; measure the recipe's quarter cup after cooking.
Mash sweet potato with cooked quinoa, adding a little safe water to keep the grains bound into a soft cohesive texture.
Mix in olive oil, check for hard grains and cool before serving.
Serve moist and spoonable; for early textures blend gently, then progress to finely mashed sweet potato with thoroughly soft quinoa. Include a more dependable iron-rich food in the meal or day.
Moist soft cohesive mash with fully cooked quinoa.
Soft textured mash with quinoa bound into sweet potato.
Sweet potato, plain quinoa and olive oil do not intentionally include a common major allergen; check any additions and packaged grain warnings.
Cool untouched portions promptly, refrigerate covered and use within 24 hours or freeze promptly. Reheat until steaming hot throughout, stir and cool; discard feeding-bowl leftovers.
Cool untouched portions promptly, refrigerate covered and use within 24 hours or freeze promptly. Reheat until steaming hot throughout, stir and cool; discard feeding-bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
