1. Thoroughly rinse the quinoa under cold water to remove any bitterness.
2. In a small pot, combine the quinoa with 150 milliliters of water. Bring to a boil over medium heat.
3. Reduce the heat to low, cover, and simmer for about 10-15 minutes until the quinoa is fully cooked and has absorbed all the water.
4. While the quinoa is cooking, peel the pineapple, remove the core, and chop it into small pieces.
5. Once the quinoa is ready, allow it to cool slightly for a few minutes.
6. In a blender, combine the cooked quinoa, chopped pineapple, and milk.
7. Blend until smooth, ensuring there are no large chunks. Add more milk if necessary to reach the desired consistency.
8. Allow the puree to cool to a suitable temperature before serving it to your baby.

Summary:
This Quinoa and Pineapple Milk Puree is an ideal dinner meal for babies aged 4-10 months. Quinoa is a nutrient-dense grain rich in protein and fiber, essential for a baby's growth. Pineapple adds a pleasant sweetness and provides Vitamin C, which supports the immune system. Milk helps achieve a creamy consistency and adds calcium for developing bones.

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

Possible Side Effects/Allergies:
Always check for potential food allergies, such as a reaction to pineapple or milk.