If you’re a regular to oatmeal for breakfast, this is for you. It’s important not to get stuck in a rut with eating, or anything for that matter. Our bodies appreciate diversity, this prevents food intolerances from developing and ensures that you are getting all your vitamins and minerals from your diet.
If you’re able to, sprout your quinoa or at least soak them before cooking them. This will make them easier to digest and allow more of the nutrients to be absorbed. You can follow this chart: A Guide to Soaking and Sprouting. If you have a busy lifestyle I recommend buying pre-sprouted quinoa. This may change the cooking directions for this recipe so just follow the directions on the package, but use your choice of milk instead of water.
I often make quinoa ahead of time as part of meal preparation for the week. If you want to make extra quinoa for other recipes I suggest following the directions on the package and cooking it with water instead of milk. Just warm up about 1/4-1/2 a cup of your choice of milk and add it to the quinoa and pears. How much milk you add depends on if you prefer oatmeal on the dry side or more like porridge. The pear halved looks good for pictures, but slicing them makes it them easier to cook and eat. But if you’re going for presentation slice the pear in half, core, and follow the directions below but cover them with a lid while cooking.
Give it a try without the added sweetener. Cooking the pears makes them really sweet and they don’t really need the added sugar. But if you’re not concerned with decreasing your sugar intake, or if you’re use to eating sweets add a little drizzle of maple syrup or honey.
Time: 20 minutes Serves: 2
(gluten-free, vegan, refined sugar free)
- 1/2 cup of uncooked quinoa
- 1 pear
- 1 cup of almond or coconut milk (I used almond)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of lemon juice
- 1 teaspoon of coconut oil
- 1 teaspoon of maple syrup or honey
- Optional toppings: pumpkin and chia seeds
- Pinch of sea-salt (optional)
- Rinse the quinoa thoroughly before cooking.
- In a small sauce pan combine the quinoa and milk and bring to a boil. Stir, reduce heat to low and cover with a lid. Cook on low until all the liquid has absorbed, about 15 minutes.
- Slice the pear and toss them in the cinnamon and maple syrup. Add the lemon and coconut oil to a pan over medium-low heat. Once the oil is melted add the pears and and toss frequently until soft, about 8-10 minutes.
- Combine the quinoa, pears, a pinch of sea-salt and top with your favorite nuts and seeds.
Tip: Drizzling the maple syrup or honey over the quinoa and stirring instead of cooking it with the pears makes for a more uniform sweet-taste.
This blog provides general information and discussion about medicine, health and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care professionals.