Yummy, yummy, yummy I’ve got love in my tummy! This is a huge hit in the house! Even my fussy toddler said “mama, this is nice!” Haha!

These salmon quinoa fish burgers are La Bomba, they are not only #wheatfree but #glutenfree and #eggfree as well! They are packed with vitamins, magnesium, potassium just to name a few. It is so delicious and devoured by the whole family. I promise your toddler will like them! 🙂

Health benefits of… quinoa

Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.

Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.

Source: http://www.bbcgoodfood.com

 Ingredients

• 300 gr salmon fillet (cubed)
• 1 cup of kale (chopped) – I have used frozen kale
• 1/3 leak – half the size in the picture (roughly cut)
• 4 small shallot onion (roughly sliced)
• 1 medium sweet potato (steamed / cooked & mashed no added water)
• 1 1/2 cup quinoa (approximately 1/2 cup uncooked)
• 1 tsp himalayian salt
• 2 tbsp organic coldpressed coconut oil

 Method

1. Boil quinoa per instruction on packaging and steam sweet potato for 10 minutes. When mashing the sweet potato don’t add any liquid as this will hold the burgers.
2. Put kale, leak and shallot in a food processor and blend until leak looks finely chopped, remove and rinse off the remains. Put salmon in the food processor and blend for approxmiately 5 seconds.
3. Add 1 tsbp of coconut oil in a medium size frying pan, keep it on medium heat. Add kale mix and saute until the leak is cooked. It will make the texture a lot nicer to chew for your toddler(s).
4. When the quinoa and sweet pototato are done, leave them to cool down first then add all ingredients in a large bowl. Add salt and mix well.
5. I removed 1/4 cup kale mix, 1/2 cup sweet potato and 1/2 cup quinoa for baby brother. Mix baby brother’s ingredient and throw it back in the food processor and blend until the mixture look smooth. This will enable him or BLW babies to swallow easier.
6. Cover the bowls with cling film and leave in the fridge for 30 minutes.
7. Mould the into little burgers first then add 1 tbsp coconut oil in a large non-stick frying pan and fry in medium high heat for 3 minutes each side. Be sure not to turn too early otherwise the burger will crumble. For baby brother, I made 2 large pancakes shape.
8. Serve with freshly squeezed lemon juice (optional for toddlers) and salad. I wished my avocados would have been ripe enough to make guacamole as I think it would make such a nice dip!