Extra ingredients: Extra virgin olive oil (5 ml)

1. Wash the fennel thoroughly, remove any tough outer layers, and cut it into small, toddler-friendly pieces.
2. Bring a small pot of water to a boil. Add the quinoa pasta and cook for about 7-10 minutes until soft but still with a slight bite. Drain and let cool.
3. In a small pan, heat the extra virgin olive oil over low heat and add the fennel pieces. Sauté gently for about 5 minutes until they become tender yet maintain a bite, perfect for self-feeding.
4. Mix the cooked quinoa pasta with the sautéed fennel pieces carefully. Check that all pieces are appropriately sized for your toddler's grasp.
5. Allow the dish to cool completely before serving to ensure it's safe for your toddler.

Summary

This toddler-friendly meal offers a mild, nutritious option that works well for both dinner and breakfast. Its finger-food format supports baby-led weaning, encouraging self-feeding skills.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently and always ensure the food is cooled to a safe temperature before serving.

Allergy Information

This recipe contains no common allergens; however, please consult with your pediatrician regarding individual ingredient suitability for your toddler.