Vanilla quinoa porridge with baked pear and roasted almonds

quinoapudding

Happy November! Fall is here in full abundance with all its gorgeous colours and hues. The sun sets earlier these days and dips everything in a golden light and shimmer. Mornings are chilly and the first frost covers leaves and grass, while fog hugs trees like a thick blanket. It’s becoming harder to leave the warm and cozy bed in the morning and so it’s just convenient to hit the snooze button again and again to buy five more minutes in bed. On such days it’s great to start with a warm breakfast like this vanilla quinoa porridge with baked pear and crunchy almonds. A real treat for breakfast.

Quinoa comes from South America and is a real super crop. It’s not only great as a side along with vegetables or in a beautiful salad, but also makes a great sweet alternative to normal oat or rice porridge. It contains vast amounts of good protein, vitamins, fibre and minerals like iron, zinc and magnesium. It’s naturally free of gluten and is a great option for gluten-intolerant people.

This breakfast recipe might not be the fastest to prepare but it’s so yummy and satisfying that it’s so worth the effort.

quinoapudding2

 

Vanilla quinoa porridge with baked pear and roasted almonds

Servings: 4

Ingredients

  • 1 cup quinoa
  • 4 cups almond milk
  • 2-3 tbsp coconut blossom sugar
  • 1 tsp ground vanilla
  • 3 tbsp shredded coconut

For the pears

  • 2 pears, peeled,cored and halved
  • 1/2 tbsp coconut oil
  • 1/2 tbsp coconut blossom sugar
  • 2-3 tbsp slivered almonds
  • coconut blossom syrup and shredded coconut for garnishing

Instructions

  1. Preheat oven to 200°C/375°F.

    Rinse quinoa with hot water and place in a pot along with almond milk, vanilla, coconut blossom sugar and shredded coconut. Bring to a boil and let simmer on low heat for about 20 minutes until quinoa is soft and creamy. 

    In the meantime prepare the pears by placing them in an oven-proof dish. Sprinkle with coconut blossom sugar and coconut oil. Bake on the middle rack for 10-15 minutes until tender. Add almonds a couple of minutes before baking time is up. 

    Serve quinoa porridge in bowls and top with half a pear, almonds, shredded coconut and coconut blossom syrup.

 

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory