Cooking with Toddlers: Quinoa and Inca Berry Breakfast Bowl

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Our breakfasts’ are in need of some serious overhaul. They go something like this; oatmeal, oatmeal, oatmeal, oatmeal, oatmeal, oatmeal, pancakes. Really exciting.

Don’t get me wrong oatmeal is awesome but it becomes a little ho hum, as Fig will tell you, if you’ve had it every day of your life for the past two years. I’ve been thinking about quinoa for quite some time and thought there might be some potential if dressed in oatmeal’s clothing; chia, inca berries, hemp, sunflower seeds, maple syrup and cinnamon.

Inca Berry, sometimes called Peruvian Ground Cherry, originates from the high altitude regions of peru. They are ridiculously expensive but equally delicious so we only buy them in very small quantities. If you can’t find any, cranberries or raisins will suffice just fine.

Fig was totally into building his own breakfast bowl since he got to put the fixings on himself. He’s really into mixing and pouring right now, so despite this being extraordinarily simple to set up, he had inordinate amounts of fun concocting his own little quinoa bowl.

Since this had the potential to create an epic mess ( think sunflower and hemp seed explosion) I let him build his bowl outside. This saves me a ton of time on cleanup and makes the process of cooking with toddlers a bit easier for all parties.

Later that day I saw a little bunny fufu hopping around the site, probably munching on some $15-a-pound Inca berries that were left in the quinoa-bowl-making wake. Eat well my little furry friend!

Quinoa and Incan Berry Breakfast Bowl

Serves 4

  • 1 cup of cooked quinoa
  • 1/4 cup of sunflower seeds
  • 1/4 cup of incan berries
  • 1/4 cup of hemp
  • 1/4 cup of almonds
  • 2 tablespoons of chia seed
  • Cinnamon to taste
  • Maple syrup to taste

In a bowl combine the quinoa with all the fixings and add your milk of choice.

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Cooking with Toddlers: Popcorn with Nutritional Yeast

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Fig and I have been making big plans for our garden. He thinks we should only grow flowers; dandelions to be exact. I take a more pragmatic approach, suggesting a wide variety of fruits and vegetables. He’s been rather recalcitrant, as two year olds are often prone to, but I may have changed his mind after introducing him to popcorn. At least he’s open to growing a bit of zea mays now.

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To say the transformation of hard corn kernels into soft and airy delectable morsels blew Fig’s mind would be an understatement. Popcorn literally rocks his world now. The act of making popcorn is really a dramatic affair for a two year old when you get to thinking of it. Warming up the big cast iron pot with oil, waiting for those first few kernels to pop and then BAM all the kernels go pouring into the pot and pop, pop, pop, pop! After the popcorn was sufficiently popped, we waited in anticipation for it cool, sprinkled a bit of salt and nutritional yeast on it.

Fig was content to putz around the garden with a freshly popped batched of his corn. Sometimes cooking with toddlers is as easy as letting little ones get their hands on some corn seeds and watching a transformation happen.

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