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5 from 1 vote
Quinoa Salmon Pea Broccoli Baked Balls
Ingredients
  • 1/2 lb wild salmon fresh fillet
  • 2 cup cooked quinoa
  • 1 cup frozen sweet peas
  • 1 cup broccoli florets
  • 1/2 cup grated parmesan cheese
  • 3 eggs
  • 1 Tbsp minced parsley
  • 3 Tbsp extra virgin olive oil
  • pinch salt (for older kids)
Instructions
  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.