Turkey quinoa and raspberry puree

Ingredients

1 cup cooked quinoa
1 cup shredded turkey breast
1/4 cup washed organic raspberries
1/2 cup water

Directions

1. To prepare the quinoa, bring two cups water to a boil and then add one cup dry quinoa. Allow to simmer over medium heat until all water has absorbed, which takes about 10 minutes. Stir the quinoa often to keep from clumping or burning to the bottom of the pan.
2. To prepare the shredded turkey, place one or two turkey breast in crock pot with enough water (or organic vegetable stock) so that the top of the turkey breast isn't covered. Cook for 4-6 hours on high. Then separate with fork or tongs. Pack leftovers for other meals in the fridge for later use.
3. Measure and add one cup of the cooked quinoa to a blender. Then add 1 cup shredded turkey breast and 1/4 cup washed raspberries. add to the blender along with the steamed carrot. Pour in the water, cover the blender, and pulse until the baby food comes together. You can also use a hand blender to puree.
4. If the blend is too thick, thin with additional water, formula, or breast milk.
5. For additional flavor, add fresh parsley. Yum!

This recipe makes two cups of baby food .Freeze leftovers in an ice-cube tray and pop out single servings when needed. Let come to room temperature in a small bowl or warm in the microwave.