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Sweet Quinoa Porridge w/ Agave Roasted Pears

Updated: Jan 11, 2022

Use the recipe below or check out the Nutritional App to find other quick & easy breakfast ideas.




Yields: 2 servings

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins


Description:

The quinoa is hearty and healthy and nourishing (as oats would be), but the real star of this sweet breakfast porridge is the pear, roasted in thick, dark date syrup: my newest, favorite breakfast treat.





Ingredients:

Breakfast Porridge

  • 2 tsp unrefined coconut oil

  • 1/2 cup quinoa, rinsed

  • 1–1/4 cups unsweetened walnut milk or hempseed milk

  • 1/2 tsp pure vanilla extract*

  • 1/8 tsp ground clove

  • fat pinch of fine grain sea salt

  • for serving: warm walnut or hempseed milk, agave nectar, chopped walnuts, fresh berries, bananas, etc.

Roasted Pears

  • 3 pears, quartered

  • 1 Tbsp unrefined coconut oil, melted

  • 1 tbsp date syrup

  • 1 tbsp agave nectar

  • 1/2 tsp pure vanilla extract*

  • 1/8 tsp ground clove

* optional

**see app for approved foods & recipes


Preparation:

Roast the Pears

  1. Preheat the oven to 375 degrees F. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.

  2. Whisk together the coconut oil, date syrup, and agave. Stir in the vanilla (optional) and clove. Toss with the quartered pears, coating well. Arrange the pears on the sheet pan and roast for 20-25 minutes, basting with the pan juices once or twice, until the pears are golden and tender. Remove from the oven and let cool for a few minutes on the pan before serving.

Prepare the Quinoa

  1. In a medium sauce pot over medium heat, melt the coconut oil. Add the quinoa, and stir to coat in the oil. Give it about a minute, then add the walnut or hempseed milk, vanilla*, clove and salt, stirring to combine.

  2. Bring up to a boil, then turn the heat down to low, and let simmer for 10-15 minutes, until the quinoa is cooked through and all of the liquid has been absorbed. Remove from the heat, place a double layer of paper towel under the lid, and let stand, covered for another 5-10 minutes. Fluff with a fork before serving warm.

Prepare the Quinoa Bowls

  1. Divide the warm quinoa between bowls, topping with warm walnut or hempseed milk, 2-3 roasted pear quarters, a drizzle of agave, and any other desired toppings.

 

Notes:

  1. I used Badia brand coconut milk, but have also had luck with Trader Joe’s and Thai brand. You can also find Coconut Whipping Cream at Sprouts

  2. Be sure to whip the cream just before you plan to serve it so it doesn’t separate.

  3. I suggest not refrigerating the fruit before you serve it so it doesn't get mushy and lose some of its fresh color.

Photo Gallery:

All images courtesy of ForkKnifeSwoon.com


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