Like my apple and peanut butter quinoa porridge, this uses pre-cooked quinoa. Thus, it is handy if you have leftover quinoa to use up or if you have a batch made for using across the week. The porridge then comes together very quickly although you could obviously cook the quinoa at the time of making it if you need to.
The flavours here are simple although I did use a small amount of stem ginger in syrup, which I had left from my crumble making. I recommend it for upping the gingery-ness and for providing some sweetness to the porridge, but if you don't have any, crystallised ginger or even more powdered ginger could be used instead.
Pear and ginger quinoa porridge
Dessert flavours at breakfast time!
Vegan and low in fat
Author: Bite-sized thoughts
1/2 cup cooked quinoa
1/2 cup unsweetened almond milk
1 tsp dried powdered ginger
1 tsp chopped stem ginger in syrup
1/2 tsp vanilla
1 tbsp sultanas or raisins
1 pear, chopped
Combine all ingredients in a small saucepan and heat over medium-high heat until simmering. Reduce heat to low and cook, stirring regularly, for 3 or so minutes. The mixture will thicken on cooking and the liquid should be absorbed at the time of serving.
For those of you who like the pear and ginger flavour mix - what is your favourite way to enjoy it?