10 – 12 months
3 tablespoons of cooked quinoa
1 tablespoon of natural whole-milk yogurt
1 pinch of ground cinnamon
½ a medium banana, peeled and chopped
1. For the cooked quinoa, pour a ½ cup of water into a small saucepan (with a lid) and bring to the boil over medium heat, then stir in ¼ cup of uncooked quinoa and bring back to the boil.
2. Reduce the heat to low, put the lid on the pan, and cook very gently for 10-15 minutes, until the water has been absorbed and the quinoa is soft – checking and adding more water to keep it moist.
3. Put the banana into a medium-sized bowl and mash it really well with a fork.
4. Add the remaining ingredients and mash and whip everything to a smooth, creamy consistency.