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Very Veggie Stir Fry Recipe

One of the best things about homemade baby food is that you are helping to develop your baby’s palate for healthy, fresh foods and laying the foundation for a lifetime of healthy choices. We all know how important veggies are to good health, and this stage three baby food recipe will help your little one develop a love for them!

At stage three, most babies will be ready to really learn how to chew—they will most likely have a few teeth that they’ve been chomping away with already. If your baby is ready, you can bump up the texture of the food to a “chunk-a-licious” consistency. I consider this a very chunky puree that is still soft.

Since every baby is different, always make sure the consistency of the food that you’re serving is one that your baby can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it. Always check the temperature of baby’s food before serving to make sure it’s not too warm.

Very Veggie Stir Fry Recipe

Very Veggie Stir Fry
(makes over 20 oz.)
1 cup of quinoa—rinsed
2 cups of low sodium chicken stock
1-2 tablespoons of organic coconut oil
1 small yellow onion—finely chopped
1 tablespoon of fresh ginger—minced
1 tablespoon of scallion—minced
1 organic red bell pepper—washed, de-seeded, ribbed and chopped
2 cups of Portobello or Crimini mushrooms—washed and chopped
2 cups of organic broccoli—washed, rough stems removed and discarded, florets chopped
1/2 cup of water
pinch of Kosher salt or coarse grain sea salt (optional)

Pour the chicken stock into a small pot and bring to a boil over high heat. Add the quinoa and let boil for one minute. Reduce heat to low, cover and simmer for about 20-25 minutes, until all of the liquid is absorbed. Add more stock while cooking if needed.

Heat the coconut oil in a large skillet over high heat. Add the onion, ginger and scallion. Reduce heat to medium and cook, stirring frequently, for 5 minutes. Add the red bell pepper, mushrooms, broccoli and water. Raise the heat to medium-high and cook for 10 minutes, stirring frequently. Add a pinch of Kosher salt or coarse grain sea salt if desired. Place the veggie mixture into a blender or food processor and pulse just a few times until chunky, or finely chop with a knife into small bite-sized pieces.

Put the cooked quinoa into a mixing bowl, add the veggies and stir to incorporate. Check the temperature and serve. Leftovers can be stored in an airtight container for up to three days in the fridge and up to three months in the freezer.

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