This recipe is a high-quality option for your dog's homemade nutrition, made with natural and whole ingredients. Chicken, salmon, quinoa, and fresh vegetables provide quality protein, healthy fats, and essential nutrients. It requires a few extra steps compared to basic recipes, but it's perfect for those who want to dedicate time to preparing complete and nutritious meals.
Ingredients
- 450 g of chicken (with skin and dark parts)
- 100 g of raw quinoa
- 75 g of diced sweet potato
- 50 g of salmon
- 50 g of chopped broccoli
- 50 g of diced carrots
- 30 g of peas
- 25 g of complete nutritional mix for dogs (optional)
Whole Variant (without nutritional mix)
- 21 g of freeze-dried beef liver
- 18 g of bone meal
- 3 ml of wheat germ oil
- 3 g of nutritional yeast
- 0.5 g of organic kelp powder
Procedure
- Boil the whole chicken in water for 60-90 minutes until cooked. Alternatively, bake it in the oven at 190°C until the juices run clear. Shred the meat (including skin and dark parts) completely removing bones and cartilage.
- Cook the quinoa with 500 ml of water, cover, and simmer on low heat for 20-25 minutes until soft and creamy.
- Bake the salmon at 175°C for 10-15 minutes until it flakes easily. Remove the bones and keep the skin for omega-3s.
- Steam the sweet potato, broccoli, and carrots for 10-12 minutes until tender. Add the peas in the last minute of cooking.
- Mix all the ingredients in a bowl, carefully checking for any bones.
- Add the complete nutritional mix or the whole variant (freeze-dried liver, bone meal, wheat germ oil, nutritional yeast, kelp).
- Serve immediately or store in the refrigerator.
Notes
Quinoa is a great alternative to rice: rich in amino acids, fiber, and minerals. Steamed vegetables are more digestible and retain nutrients. Salmon provides natural omega-3 for skin and coat. You can substitute chicken with turkey, lean beef, or white fish using the same method. For a balanced diet plan, consult a veterinary nutritionist.
Storage
Store in the refrigerator in an airtight container for up to 3 days, or freeze in single portions for easy weekly meal prep (freezer duration about 2 months).