Super Pear Porridge
From Moon Juice [1] Founder Amanda Chantal Bacon, via the Simple Feast App [2]
Ingredients
- Water
1/4 cup plus 2 tablespoons quinoa, rinsed
1/4 cup plus 2 tablespoons amaranth
1/2 pear, diced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch Himalayan pink salt
1/4 inch ginger, peeled and grated
1 1/2 teaspoons maple syrup
1/2 teaspoon pure vanilla extract
1/2 cup nut milk or non-dairy milk
1 1/2 tablespoons raw walnuts
Directions
- The quinoa and amaranth will be cooked in two separate saucepans because their cooking times vary. Put 1/2 cup plus 2 tablespoons of water in a medium saucepan and 3/4 cup plus 1 tablespoon in another saucepan. Bring both to a boil.
- Add the quinoa to the first saucepan (with less boiling water) and the amaranth to the second saucepan. Bring back to a boil, then reduce to a simmer. Partially cover and cook until the grains are tender, about 10 minutes for the quinoa and 20 minutes for the amaranth. During the last 2 minutes of cooking, stir the diced pear into the amaranth.
- Transfer the cooked grains and pear into a mixing bowl with the cinnamon, nutmeg, salt, ginger, maple syrup, and vanilla. Mix well to combine and slightly mash the pear.
- Dollop into two serving bowls and pour the nut milk over the top. Garnish with walnuts.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 2