Quinoa Salmon Pea Broccoli Baked Balls

Recipe by @buonapappa

 ½ lb wild salmon fresh fillet
 2 cups cooked quinoa
 1 cup frozen sweet peas
 1 cup broccoli florets
 ½ cup grated parmesan cheese (we omitted this)
 3 eggs
 1 tbsp minced parsley
 3 tbsp extra virgin olive oil
 pinch salt (for older kids)

1

Cook the quinoa following the instructions on the packaging. I placed 1 cup of quinoa in 2 cups of boiling water and simmered covered for 12 min.

2

Place the salmon (skin on) on some parchment paper on a baking sheet. Bake the salmon to 350F/175C for 12 minutes. Let it cool down.

3

In a food processor chop the broccoli florets for 30sec. to reduce them to breadcrumbs consistency.

4

In a large bowl add the salmon and break it in small pieces with a fork. Double check for any fish bones!

5

Add the cooked quinoa, the frozen peas, broccoli, parmesan cheese, eggs, parsley and a pinch of salt if you are cooking for babies older than 12 months. Combine well.

6

With your hands form tiny balls using 1 tablespoon of mix. Align them one next to the other on a parchment paper on a baking sheet. Drizzle some extra virgin olive oil on top and bake 18 min to 350F/175C.

7

Store in air tight container for up to 2 days or freeze for up to 2 months. Reheat before serving.

Ingredients

 ½ lb wild salmon fresh fillet
 2 cups cooked quinoa
 1 cup frozen sweet peas
 1 cup broccoli florets
 ½ cup grated parmesan cheese (we omitted this)
 3 eggs
 1 tbsp minced parsley
 3 tbsp extra virgin olive oil
 pinch salt (for older kids)

Directions

1

Cook the quinoa following the instructions on the packaging. I placed 1 cup of quinoa in 2 cups of boiling water and simmered covered for 12 min.

2

Place the salmon (skin on) on some parchment paper on a baking sheet. Bake the salmon to 350F/175C for 12 minutes. Let it cool down.

3

In a food processor chop the broccoli florets for 30sec. to reduce them to breadcrumbs consistency.

4

In a large bowl add the salmon and break it in small pieces with a fork. Double check for any fish bones!

5

Add the cooked quinoa, the frozen peas, broccoli, parmesan cheese, eggs, parsley and a pinch of salt if you are cooking for babies older than 12 months. Combine well.

6

With your hands form tiny balls using 1 tablespoon of mix. Align them one next to the other on a parchment paper on a baking sheet. Drizzle some extra virgin olive oil on top and bake 18 min to 350F/175C.

7

Store in air tight container for up to 2 days or freeze for up to 2 months. Reheat before serving.

Quinoa Salmon Pea Broccoli Baked Balls

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