Tender turkey, fully cooked quinoa and very soft green beans make a mild, protein-containing bowl. Green beans may have fibrous strings, so trim them carefully before cooking.
Trim green beans and pull away any tough strings. Steam or simmer them until they crush completely with a fork; finely chop after cooking if any fibres remain.
Prepare quinoa in sufficient water according to its package until fully cooked, soft and hydrated. Cook turkey separately until its thickest part reaches 74°C (165°F) with a food thermometer.
Finely shred or blend turkey with quinoa and the soft beans, adding a little safe water for a moist spoonable consistency. Stir in olive oil, check for chewy fibres and cool before feeding.
Offer a soft moist mash with no stringy green-bean fibres or dry turkey pieces. For earlier feeding stages blend more smoothly, and progress to small tender lumps only as appropriate.
This recipe is listed for 8–12 months, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, offer as a fully smooth moist blend only when developmentally appropriate.
Moist soft quinoa and finely shredded turkey with thoroughly tender green beans, without fibrous strings.
The listed plain ingredients do not intentionally contain a major allergen. Check any broth, seasonings and prepared quinoa products for added allergens.
Cool untouched cooked portions promptly, refrigerate covered and use within 2 days. Reheat once until steaming hot, stir and cool before serving; discard bowl leftovers.
Cool untouched cooked portions promptly, refrigerate covered and use within 2 days. Reheat once until steaming hot, stir and cool before serving; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
