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.
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.
In a food processor chop the broccoli florets for 30sec. to reduce them to breadcrumbs consistency.
In a large bowl add the salmon and break it in small pieces with a fork. Double check for any fish bones!
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.
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.
Store in air tight container for up to 2 days or freeze for up to 2 months. Reheat before serving.