I am a firm believer that one meal should be adapted to fit the needs of everyone in the family.
The main part of this dish is the filling of the quesadillas which can then be used as a bed for baked salmon for date night, blended with spinach and milk for a weaning baby or had with some protein for a second stage weaning child.
Would love to see how you get on with this for your family!
Cook the quinoa until the tails have sprouted and drain.
Meanwhile grate the garlic and add to a large frying pan with olive oil cumin and oregano.
Add the diced mushrooms, grated courgette, corn and kidney beans to the pan and cook till the mushrooms are soft. Add in the quinoa and mix together with the tomato puree.
Pour into a bowl and keep to one side.
In a frying pan or griddle put a tortilla down and sprinkle half the cheese to cover the tortilla spread the quinoa mixture over the top so its thick enough to cover the surface then pop the rest of the cheese on the top and place the other tortilla over the top.
Press down so that the cheese melts and sticks to both. Leave for about 2 minutes until golden and then carefully flip over and leave for the same amount of time.
Take off the heat and cut like a pizza and serve with some sweet potato wedges too and ketchup for dipping.
For second stage weaning:
Serve the quinoa mixture with some finely grated cheese or some flaked salmon
For first stage puree:
Take 1 cup of the quinoa mixture and put into a blender with a pinch of fresh spinach leaves and 2 tbsp of either breast or formula milk and blend until smooth. You can heat up if need be and also freeze in portion sizes.
For date night supper:
Preheat oven to 180 deg. Put the salmon filets into a oven proof baking dish and pour over the olive oil, smoked paprika, ground ginger and maple syrup and bake for 15-20 minutes until cooked.
Heat the quinoa mixture up with 2 large handfuls of spinach and serve with a squeeze of lemon, some salt, pepper and the salmon filet over the top.