Baby-friendly Quinoa-coated Chicken Goujons with Homemade Tomato Ketchup

Tomato Ketchup

• 1000 g plum tomatoes, washed, quartered
• 180 g red peppers, washed, cut in pieces
• 130 g red onions, quartered
• 2 garlic cloves
• 100 g red wine vinegar
• 1 dried bay leaf
• 1 pinch ground nutmeg
• ¼ tsp cayenne pepper
• 1 tsp smoked paprika
• 100 g date syrup

Chicken Goujons

• 80 g quinoa, cooked, cooled
• 30 g ground almonds
• 10 g sesame seeds
• ½ tsp onion powder
• ½ tsp garlic granules
• 1 medium egg, beaten
• 340 g chicken breast fillets, cut in strips (4 cm x 1 cm)
• 1 Tbsp vegetable oil