amaranth & quinoa ratatouille


6 cups Water (for cooking)
1 cup dry Organic Quinoa
1 cup Organic Amaranth
1 tablespoon Extra Virgin Olive Oil
2 cloves of fresh Organic Garlic – diced
2 Organic Red Peppers – diced
2 Organic Carrots – chopped
1 Organic Onion- diced
2 Organic Zucchini- chopped
3 Organic Tomatoes- chopped
1⁄4 cup Water


  • Step1

    In a large saucepan, bring 3 cups of water to a boil. Add quinoa and reduce to simmer. All water should be evaporated. (about 20 minutes)

  • Step2

    In another large saucepan, bring 3 cups of water to a boil. Add Amaranth and reduce to a simmer. Most of the water should be evaporated. (about 30 minutes) Stir well.

  • Step3

    In a large skillet, heat olive oil, fresh garlic, and red peppers. Mix well. Add Carrots, Onion and Zucchini. Stir until vegetables start to soften. Add tomatoes and Water. Cover and allow to sit and soften for about 5 minutes.

  • Step4

    Combine Vegetable Ratatouille Mix with Cooked Quinoa and Cooked Amaranth. Puree until smooth.

  • Step5

    Once prepared, refrigerate your homemade babyfood with in 2 hours and use within 24 hours. For later use, store the puree in the freezer in airtight containers portioned into individual serving sizes and use within one week.

Allergen info:
  • no allergies