By Robyn Burton
Rinse the quinoa under cold water until the water runs clear, to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, 1 cup of water, 2 cups of milk, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes, or until most of the liquid is absorbed and the quinoa is tender.
While the quinoa is cooking, peel, core, and dice the pears into small pieces.
Uncover the quinoa, stir in the diced pears and 1 teaspoon of ground cinnamon. Cook for another 5 minutes, stirring occasionally, until the pears are tender and the porridge is creamy.
Stir in 2 tablespoons of maple syrup, adjust the sweetness to your preference by tasting.
Serve the porridge warm in bowls, and sprinkle with toasted almonds on top for a delightful crunch.
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By Robyn Burton
This Breakfast Vegetarian Gluten-Free recipe is ready in 30 minutes and features quinoa, milk, water and other delicious ingredients. Contains 310 calories total.
Rinse the quinoa under cold water until the water runs clear, to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, 1 cup of water, 2 cups of milk, and 1/4 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes, or until most of the liquid is absorbed and the quinoa is tender.
While the quinoa is cooking, peel, core, and dice the pears into small pieces.
Uncover the quinoa, stir in the diced pears and 1 teaspoon of ground cinnamon. Cook for another 5 minutes, stirring occasionally, until the pears are tender and the porridge is creamy.
Stir in 2 tablespoons of maple syrup, adjust the sweetness to your preference by tasting.
Serve the porridge warm in bowls, and sprinkle with toasted almonds on top for a delightful crunch.
Calories per Serving: 310
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