1 bunch of watercress
1 small carrot
1 green onion head
10 tablespoons of quinoa
5 tablespoons of cornmeal
Salt to taste
Wash the vegetables.
Chop the watercress and the green onion.
Chop the tomatoes in small cubes.
Grate the carrot.
Add the flour, eggs and salt to taste, and stir.
Fry the mixture in oil.
For the dressing, fry the garlic in oil, then add the quinua, 2 cups of water and let it roast with a pinch of oil.
It can also be accompanied with grained wheat and lettuce salad
After feeding, give your child breast milk.
THIS RECIPE PROVIDES:
Growth: Quinoa and eggs.
Strength: Maize flour.
Protection: Watercress, carrot, onion and tomato.