Pump­kin-spiced quinoa balls

prep 15 mins makes 40 cook time 55 mins

Mother & Baby (Australia) - - Family food -

½ (about 550g) but­ter­nut pump­kin, seeded and cut into 8 wedges 1 tbsp olive oil ½ tsp ground cumin ½ tsp ground co­rian­der ½ tsp ground nut­meg ½ cup (95g) quinoa 1 cup (80g) finely chopped broc­coli flo­rets 1 small red onion, finely grated Steamed veg­eta­bles, to serve

This sim­ple fin­ger food is all-nat­u­ral, with a sub­tle hint of spice and lit­tle pops of tex­ture to ex­cite your baby.

Pre­heat the oven to 180°C/160°C fan-forced and line two bak­ing trays with bak­ing pa­per.

Put the pump­kin into a bowl, add the olive oil and spices and toss to coat. Ar­range the pump­kin in a sin­gle layer on a lined tray and bake, turn­ing half­way through cook­ing, for 25 min­utes or un­til soft and caramelised. Re­move from the oven and set aside un­til cool enough to han­dle.

Place the quinoa in a fine-meshed sieve and rinse un­der cold run­ning wa­ter. Trans­fer to a heavy-based saucepan, add 1 cup (250ml) wa­ter and bring to the boil over high heat. Re­duce the heat to low, cover and sim­mer for 10 min­utes. Turn off the heat and set aside, with­out lift­ing the lid, for 4 min­utes. Fluff the quinoa with a fork and leave to cool.

Bring a small saucepan of wa­ter to the boil. Add the broc­coli and cook for 2 min­utes or un­til ten­der. Drain well.

Scoop pump­kin flesh into a bowl. Squeeze liq­uid from onion and pat dry with pa­per towel. Add the onion, broc­coli and quinoa to the pump­kin and mash to­gether. Dol­lop tea­spoon­sized balls of mix­ture onto the re­main­ing lined tray.

Bake the balls, turn­ing half­way through cook­ing, for 30 min­utes or un­til golden brown. Serve with steamed veg­eta­bles.

Edited ex­tract from One Handed Cooks by Al­lie Gaunt, Jes­sica Beaton and Sarah Buckle (Pen­guin Ran­dom House, $39.99).

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