Quinoa porridge with poached pears

Quinoa porridge with poached pears


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Try this quinoa porridge for a warming winter breakfast. Rinse quinoa first, under cold running water, before using. This porridge has an added bonus of being gluten-free.

Patsy Jamieson, Diane Temple

Serves: 4 

  • 2 pears (Beurre Bosc), peeled, quartered, cored and thinly sliced
  • ½ cup fresh orange juice
  • 1 cinnamon (cassia) stick
  • 2 teaspoons honey
  • 1 cup quinoa, rinsed
  • 2 cups skim milk
  • 100 g dried fruit medley, or 100 g chopped dried fruit of your choice
  • 2–3 teaspoons brown sugar, or to taste

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Place pears with orange juice, cinnamon stick and honey into a saucepan. Bring to a simmer, and then cook uncovered for 15 minutes, until pears are tender. Cool and remove cinnamon stick.
  2. While pears are cooling down, place quinoa and milk in a saucepan and bring to a simmer, stirring occasionally. Simmer for 10 minutes, uncovered, stirring occasionally. Add fruit medley and continue simmering for 5 minutes. Stir through sugar.
  3. Serve quinoa topped with pears.

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