Welcome to “Quinoa Week”!
Recently it seems a lot of FPIES Mama’s have been finding luck with quinoa as a safe food for their kiddos. Since then, I’ve been asked to share any “simple” quinoa recipes I have, and I understood the need. When trialing single ingredients at a time, it’s sometimes difficult to find ways to present the food.
Once quinoa was a safe food for us, I began experimenting with ways to make it for Zac.
It was a bit of a challenge to create recipes using only water and quinoa! That’s all he had as safe foods at the time, and there’s just not a lot of options there!
Some of the things I’ve created that were huge hits for Zac were very difficult to describe. Is it a tortilla? A sopapilla? A flatbread?
I never posted those recipes because of their unusual nature.
Thanks to the request for more recipes, though, I’m going to do my best.
This is one I’ve been making for at least six months. Darrel and I have always called it “tortillas”, but it really isn’t a tortilla at all.
Trying to come up with a name for it for the purpose of sharing it, we settled on “quinoa drops”.
It’s simple, filling, and pretty tasty even as plain as it is!
I’m sure if you could add some fruit or veggie purees, or maybe even shredded meat, it would work just as well. If you try that, let me know how it comes out, okay?
Take a cup of cooked quinoa and add it to your blender.
Pour in 1/2 cup of water. Process.
Depending on the moisture content of the quinoa, sometimes I only need 1/2 cup of water. Sometimes I need more.
I look for a batter that is thick but still pourable. Think thick pancake batter texture.
Scoop or pour it into twelve little circles on a parchment lined cookie sheet, and bake.
These usually puff up quite a bit while baking. The inside is cooked, but still moist. Some people may not like that. Zac doesn’t have a problem with it at all!
I’ve tried poking them with a fork, flipping them, peeling them in half and baking the two halves separately, and basically, they still come out with a moist center!
After being baked for 30 minutes…
You can avoid some of this “inner moistness” if you make much smaller little drops; 24 on a tray instead of 12. Frankly, for me? I do too much cooking every day to put that much energy into it when Zac obviously doesn’t have a problem with them as-is!
Flipped and baked another 15 minutes…
This isn’t a typical “Oh, you must add this to your family recipe book” recipe; it has potential with other additions to be a good snack food, but as it is, its real purpose is as a “food trial” recipe.
That has its use, though, so feel free to take this and run with it! If you come up with any additions or variations that rock, please share!
Finished!
(And in a pinch, it CAN work as a sandwich bread substitute for lightweight things. Like a smear of sunbutter or jelly, or part of an egg.)
Mini Egg Sandwiches!
Enjoy your food trial Quinoa Drops!
- 1 c. cooked quinoa
- ½ c. water or milk
- Pre-heat the oven to 375 degrees F.
- Put the quinoa and water in a blender.
- Process until smooth.
- Add more water as needed; it needs to be a thick pancake batter consistency.
- Spoon or pour onto a parchment lined cookie sheet.
- Bake for 30 minutes; flip the drops over and bake for another 15 minutes.
- Enjoy your easy snack!
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