1. Rinse the quinoa thoroughly under cold running water to remove any bitterness.
2. In a small pot, combine the quinoa with 150ml of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is fully absorbed.
3. While the quinoa is cooking, wash and hull the strawberries.
4. Once the quinoa is cooked, let it cool down for a few minutes.
5. In a blender or food processor, combine the cooked quinoa, strawberries, date syrup, and milk.
6. Blend until you reach a smooth, puree-like consistency. If the mixture is too thick, you can add a bit more milk to thin it out.
7. Ensure the puree is cooled to a safe temperature before feeding it to your baby.

Summary:
This Quinoa Strawberry Milk Puree is a nutritious breakfast option for babies aged 4-10 months. Quinoa provides essential proteins, strawberries offer vitamins and antioxidants, date syrup adds natural sweetness, and milk provides calcium. Always check for any allergies or intolerances your baby might have.

Storing Options:
Store any leftover puree in an airtight container in the refrigerator for up to 24 hours.

Possible Side Effects/Allergies:
Possible side effects or allergies might include sensitivities to strawberries or dairy; always introduce new foods gradually and watch for any reactions.