Baked Quinoa e Fagioli with Veggies

Posted on November 06, 2012 by Melissa Winn | 0 Comments

Author: Lauren Spurchise of Bloggy Moms

When to Introduce: 8+ months (always check with your pediatrician)

Stars: Quinoa is packed with fiber, calcium, iron and folate. Squash is also high in folate but its also packed full of Vitamin A and Calcium. Tomatoes are high in Vitamin A & C and Carrots are high in beta carotene.


1 cup organic quinoa
1 can cannellini beans
2 garlic cloves minced
3 zucchini's chopped
1 package frozen organic peas, carrots, greenbeans and corn
1 14 1/2 oz can organic diced tomatoes
1/2 cup organic marinara sauce
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning


Preheat oven to 375F. Cook quinoa according to box. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 30 seconds. Add chopped zucchini and cannellini beans and saute for 5 or so minutes. Add frozen veggies, can of diced tomatoes, Italian seasoning, 1/4 cup Parmesan cheese and cook for another 2 to 3 minutes. Remove from heat and add cooked quinoa, 1/4 cup parmesan cheese, and marinara sauce and mix together. Season with salt and pepper to taste. Spray a deep baking dish with cooking spray and transfer quinoa mixture to baking dish. Place in oven and cook for 30 minutes. Let cool and then serve. If pureeing, puree your little one's portion with a little water and blend until desired texture. Enjoy!

Servings: 4-6

Printable Recipe Card:

Posted in 8+ Months, Cannellini Beans, Garlic, Marinara, Parmesan Cheese, Quinoa, Real Food, Tomato, Zucchini

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