Chicken rainbow quinoa


by For Aisha |
Updated on

Preparation Time

25 minutes




  • 200g onions, chopped

  • 1tsp chopped fresh garlic

  • 1/4tsp nutmeg

  • 1/4tsp black pepper

  • 1/2tbsp oregano

  • 250g passata

  • 80g courgettes, chopped

  • 80g aubergines, chopped

  • 50g red peppers, chopped

  • 3tbsp chopped fresh basil

  • 50g chicken breast, chopped

  • 150g cooked quinoa

  • 80g boiled carrots, chopped

  • 80g boiled broccoli, chopped

  • 50g canned sweet corn (drained)

  1. In a large non-stick pan or casserole, place the garlic, nutmeg, black pepper, oregano, onions, chicken, passata, red bell peppers, courgettes, aubergines, basil over medium heat.

  2. Cover with a lid until the vegetables are cooked and soft.

  3. In a food processor, place the cooked preparation with the quinoa, carrots, broccoli and sweet corn. Process until smooth, add water if necessary.

To make 150g of cooked quinoa, cook 50g of quinoa according to the manufacturer’s/packaging’s instructions.

Recipe supplied by for aisha – a world of variety in baby food.

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us
How we write our articles and reviews
Mother & Baby is dedicated to ensuring our information is always valuable and trustworthy, which is why we only use reputable resources such as the NHS, reviewed medical papers, or the advice of a credible doctor, GP, midwife, psychotherapist, gynaecologist or other medical professionals. Where possible, our articles are medically reviewed or contain expert advice. Our writers are all kept up to date on the latest safety advice for all the products we recommend and follow strict reporting guidelines to ensure our content comes from credible sources. Remember to always consult a medical professional if you have any worries. Our articles are not intended to replace professional advice from your GP or midwife.