Quinoa Veggie Muffin Patties: For The Picky Toddler

As busy moms ourselves, we know how difficult it can be, at times, to find creative, healthy recipes that will entice our toddlers and fill our desire to feed our children nutritiously. If you find yourself battling to sneak more grains and vegetables into your picky toddler’s diet, we have the perfect recipe for you! 

Quinoa Veggie Muffin Patties are packed full of vitamins and nutrients, but don’t lack in flavor. With very few, yet healthful ingredients, you can provide your toddler with a fun, tasty finger food and know that he is getting a nutritious meal in every patty. 

Ingredients

  • 3/4 cup of rinsed, cooked and cooled quinoa (you can use black or white, or mix both)
  • 2 lightly beaten eggs
  • 2 cups of vegetables (your choice), cooked and finely diced
  • 1 cup of yellow onion, finely diced
  • 1 garlic clove, finely minced
  • 1.5 cups of shredded cheddar cheese
  • 1/2 t of sweet paprika 

How To:

  1. Once the quinoa is cooked and cooled, pour it into a large mixing bowl.

  2. Blend in eggs, vegetables, cheese, garlic, onion and paprika. Mix thoroughly.

  3. Grease regular sized muffin tins (makes approximately 12-14 full sized muffin patties)

  4. Place a heaping amount of mixture into muffin tins.

  5. Bake at 350 degrees for approximately 25-30 minutes, until the top is golden brown and slightly crispy.

  6. Let cool and watch your toddler enjoy!

The best part about these Quinoa Veggie Muffin Patties (aside from their great nutritional value and scrumptious flavor) is how visually appealing they are. Toddlers are visual creatures by nature. If it looks fun and colorful, chances are, they will be more than willing to try it. And once they do, they’ll be hooked!

Having trouble coming up with creative, healthy meals for your toddler? Check out these other great toddler-approved recipes:
3 Healthy Finger Foods For Your Baby And Toddler
Tomato Bean Power Muffins
Toddler Eating: Healthy Tuna Salad

Photo credit: With A Red Bird On My Shoulder

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Danielle

Danielle is a Pittsburgh native who has been warming her “black and gold” blood in sunny Northern California for the past 6 years. On any given day, you can find her arranging ridiculous photo shoots of her one-year-old son Graeme and cat Gizmo, or working on any one of her 27,000 writing projects. She enjoys daydreaming about becoming a famous actress and starting a handful of different businesses with her husband over glasses of wine in the evenings. Someday, she hopes to travel the country in an RV with her family… but she needs to sell that novel first. You can follow her journeys through her blog With A Red Bird On My Shoulder

Comments (1)

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    Kat Kollett

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    We LOVE this recipe, but I’m wondering if we’re making it as you are, since ours don’t look quite the same. The recipe calls for 3/4 C cooked quinoa, but the picture makes it look like there’s a lot more than that – like the 3/4 C measurement is before cooking (so, there’s roughly 1 1/2 C cooked quinoa in the mix). Which is your intent? Thanks!

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