Using super nutritious superfoods like quinoa, chia seeds and broccoli, we make irresistible and healthy toddlers for you!
- FOR TODDLERS:
- 1-⅔ cup cooked quinoa
- 3 tablespoons Chia seeds
- ¼ cups Plus 1 tbsp water
- 1 cup Breadcrumbs
- 1 cup Frozen broccoli stalks, shredded
- ¼ cups nutritional yeast
- ¼ cups Extra virgin olive oil
- 1 teaspoon Salt
- ¼ teaspoons Black pepper
- FOR THE LEMON PEPPER MAYO:
- 1 cup Vegan mayonnaise
- 2 tablespoons Lemon juice
- 1 teaspoon Black pepper
- ½ teaspoon Salt
Preheat oven to 475ºF and prepare two half baking sheets, line with parchment paper or silpats.
In a medium bowl, add the chia seeds and water. Mix and let sit for 10 minutes while you combine the remaining ingredients.
Take a package of frozen broccoli and run it through a sieve under hot water until slightly thawed. Drain as best you can. Add to food processor and pulse a few times until broccoli resembles rice. Return to the sieve and, using the back of a large spoon, squeeze out as much water as possible. Alternatively, you can squeeze a tea towel to squeeze out all the moisture. Once the water has been used up, take your one-cup measurement.
In a large bowl, break up Melissa’s quinoa very well, so that no large pieces remain. Stir the chia seeds so that there are no lumps and add them to the quinoa mixture, along with the breadcrumbs, broccoli, nutritional yeast, olive oil, salt, pepper. Mix very well.
The mixture should look crumbly, but when pressed it should stay together. Using a 1 tbsp measure, take in your hand and form tot shapes, about 1.5 inches long and 0.75 inches in diameter. Place on your lined baking sheets.
Bake for 20 minutes, turning once after 10 minutes, and until golden brown and crispy on the outside. Serve immediately.
Add all the Lemon Pepper Mayonnaise ingredients to a small bowl and whisk to combine.