Recipe: Spring Greens with Quinoa and Mint

spring greens-522.jpg

It's officially the first day of spring and we couldn't think of a better way to celebrate then with a steaming bowl of spring greens (that will also warm you up as spring doesn't seem to know it's supposed to be here!!). This simple lunch is perfect to make for the whole family, taking components of the dish to make a puree for your little one or leaving whole as finger food, depending what stage of the journey you are on. Feel free to play around with whatever vegetables you find at your local market or supermarket and have some fun!

Prep: 5 minutes

Cook: 45 minutes for the sweet potato, 5-10 minutes for the quinoa and to steam the greens


  • 1 sweet potato

  • 1 handful green beans (or asparagus)

  • 1 small bunch spring greens, cut or torn into bite size pieces

  • 1 handful of peas (fresh or frozen)

  • 1 small cup of quinoa (any cup will do)

  • mint and/or parsley 

  • lemon, olive oil

  • salt and pepper, optional


Turn the oven on at 180°C and put the sweet potato to cook for 45 min, until it is soft. 

Put the quinoa with double the amount of water into a pan, and bring to a boil. Once bubbles appear, turn down to low, stir and and place on the lid and cook until the water has been absorbed. Once cooked, turn off the heat and leave the lid on so that the steam can make it nice and fluffy and put to one side until you are ready to use.

Once the potato is ready, put the green beans into a steamer and cook for 4 mins, add the peas and spring greens and allow to steam another 4-5 minutes until tender (if using asparagus, add straight away with peas and greens). 

Once cooked, pop half of the vegetables into a blender with 3 spoons of the cooked quinoa, a sprinkling of the herbs and half the sweet potato, with the skin removed. Blitz until you reach the desired consistency, depending how old your little one is, adding the water from the steamer if needed to loosen.

Pop the remaining ingredients on a plate, top with herbs, drizzle with lemon juice and olive oil (season with salt and pepper, if desired) and enjoy!

Any of the left over puree can be out into ice cube trays and frozen to be used another day.

Tom RedwoodComment