Quinoa

Quinoa can be offered once baby is ready for solids, around 6 months.

Quinoa is native to the Andes in South America. It is actually a seed, not a grain.

Nutrition

Quinoa gives carbohydrate for quick energy, protein for growth, and fiber that feeds gut bacteria and steadies blood sugar. It holds zinc, folate, vitamin B6, a little iron and plant omega-3. They support healthy blood, the sense of taste, and the developing brain. It also carries antioxidants and polyphenols.

At 6 months serve cooked quinoa softened into porridge, or stir it through spoon foods. You can also shape it into big, soft balls or patties. Keeping the grains together makes self-feeding easier. Grains may scatter around the mouth and set off harmless gagging.

After 12 months you can offer it with a fork. Eating quinoa with a spoon frustrates most young eaters. Success comes closer to ages 2 to 3. A deep spoon, sauce, a little melted cheese, yogurt or a touch of olive oil can help.

Saponin and rinsing

The outer coat of the quinoa seed holds saponin, a soapy, bitter substance. Most brands are pre-rinsed, so rinsing again is not required. Normal amounts of saponin cause no trouble. In large amounts it may upset the stomach of sensitive people. If someone who eats quinoa often starts to react, rinsing and soaking before cooking may help.

Popped quinoa

Popped quinoa goes well as a sprinkle on soft foods or stirred into them. Small, dry, light kernels can be drawn into the airway by accident. Hold off until after 12 months when it is served alone, or combined with crunchy foods like crackers and granola.

Quinoa does not usually carry a high choking risk. Quinoa baked or fried into hard lumps may pose a risk. Loose grains and popped quinoa can slip into the airway when swallowing is uncoordinated.

Prepare quinoa to suit the age: porridge, soft balls or mixed into a dish. Stay beside baby during meals.

Quinoa seldom causes allergies. Serious quinoa allergy has been reported, though it is rare. Research is limited, but people allergic to buckwheat or amaranth may react to quinoa too.

Quinoa has no gluten. It suits those with celiac disease or gluten sensitivity.

Give a small amount at the first servings. If there is no reaction, raise it slowly.