Although this one isn’t for babies, its a good one for the family, especially if you need to up the protein.
I used some of my whole roasted cauliflower (click for the recipe) as part of this bowl, and it adds a really good kick of herbs and spices. I also use my chicken stock from my roast chicken (recipe in chicken and sweetcorn chowder) as some stock to cook the quinoa in, which gives it a fuller flavour and extra nutrients!
Feel free to play around with any flavours with the prawns – sweet chilli prawns are always great – the reason I just kept them garlicky was because of the herbs and spices in the cauliflower.
Love, Natalie x
1/2 Roasted cauliflower (click for recipe)
100g Cooked quinoa
1 tbsp Olive Oil
2 Cloves Garlic
2 Large Handfuls of Spinach
2 Heaped tbsp Greek Yoghurt (to serve)
- Roast the cauliflower as per the recipe. Heat the olive oil in a wok or frying pan on a medium heat, add the garlic and cook for a minute, then add the prawns and cook through until they turn pink.
- Arrange the spinach, quinoa and cauliflower in a bowl and add a big dollop of greek yoghurt.