Spiced pear and quinoa porridge
Quinoa, pear and ginger cooked overnight into a soft porridge, with almonds on top. An easy breakfast for a busy morning.
Made without gluten ingredients.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Rinse the quinoa in a sieve. Core the pears and cut them into 1 cm pieces, skin on. Peel and finely grate the ginger.
- Put the quinoa, pears, ginger, cinnamon and 400 ml of water in the slow cooker with a pinch of salt. Stir well.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours (overnight).
- In the morning, stir well. The quinoa will be soft and the pears collapsed. Stir in the oat milk and leave the lid on for 5 minutes to warm through.
- Roughly chop the almonds. Spoon the porridge into bowls and top with the almonds and the maple syrup.
Tip Pears that are ripe but firm hold up best. Stir in the oat milk at the end and loosen with water if it is thick.
Per portion
| Energy | 441 kcal |
| Protein | 12 g |
| Carbohydrate | 67 g |
| of which sugars | 35 g |
| Fat | 12 g |
| of which saturates | 1 g |
| Fibre | 12 g |
| Salt | 0.09 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- quinoa100 g
- pears2
- ginger10 g
- cinnamon1 tsp
- maple syrup2 tbsp
- oat milk150 ml
- almonds30 g
