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Sweet Quinoa Porridge with Maple Roasted Pears

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 2 Servings 1x



Sweet Quinoa Breakfast Porridge

  • 2 tsp unrefined coconut oil
  • 1/2 cup quinoa, rinsed
  • 11/4 cups unsweetened almond milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • fat pinch of fine grain sea salt
  • for serving: warm almond milk, maple syrup, chopped nuts, fresh berries, pomegranate arils, etc.

Maple Roasted Pears


Roast the pears:

  1. Preheat the oven to 375 degrees F. Line a 9×13-inch rimmed sheet pan with parchment paper. Set aside.
  2. Whisk together the coconut oil and maple syrup. Stir in the vanilla and cinnamon. Toss with the quartered pears, coating well. Arrange the pears on the sheet pan and roast for 20-25 minutes, basting with the pan juices once or twice, until the pears are golden and tender. Remove from the oven and let cool for a few minutes on the pan before serving.

Prepare the quinoa:

  1. In a medium sauce pot over medium heat, melt the coconut oil. Add the quinoa, and stir to coat in the oil. Give it about a minute, then add the almond milk, vanilla, cinnamon and salt, stirring to combine.
  2. Bring up to a boil, then turn the heat down to low, and let simmer for 10-15 minutes, until the quinoa is cooked through and all of the liquid has been absorbed. Remove from the heat, place a double layer of paper towel under the lid, and let stand, covered for another 5-10 minutes. Fluff with a fork before serving warm.

Prepare the quinoa breakfast bowls

  1. Divide the warm quinoa between bowls, topping with warm almond milk, 2-3 roasted pear quarters, a drizzle of maple syrup, and any other desired toppings.