- Wash, peel, and cut the carrot into finger-sized sticks.
- Steam the carrot sticks until they are soft yet firm enough for baby-led grasping.
- Steam the peas until tender while retaining a slight bite for texture.
- Cook the quinoa pasta in boiling water until soft, then drain and let cool.
- Boil or steam the turkey until fully cooked and tender; then slice into small, manageable strips.
- Arrange the carrot, peas, quinoa pasta, and turkey strips on a baby-safe plate and allow them to cool to a safe temperature before serving.
Summary
This baby-friendly recipe provides a balanced lunch with natural textures suitable for baby-led weaning.
Storing Options
Best served fresh; leftovers can be stored in an airtight container in the refrigerator for up to 24 hours and reheated gently.
Potential Allergies
No common allergens have been added, though individual sensitivities to turkey or grains should be monitored.
Side Effects
Introduce new textures gradually and watch for any digestive changes as your baby adapts to solid foods.