Quinoa + Cinnamon Pear Breakfast Bowl
Allow me to put you on to something absolutely delicious: sweet quinoa!! Paired here with caramelised pears, thick yoghurt, and a drizzle of nut butter - it makes an absolutely top tier autumnal brekkie.
Ingredients
Directions
- 1
Slice the pears into wedges and cut out the cores.
- 2
Heat 1 tsp coconut oil in a frying pan over medium heat. Add in the pears, cook for a couple of minutes until the underside begins to brown, then turn the wedges over. Pour in half of the maple syrup and half of the cinnamon, then stir to coat the pears. Keep cooking for another 2 minutes until the pears are knife-tender and browned all over.
- 3
Remove the pears from the pan, re-oil with another tsp of coconut oil, then add in the pouch of quinoa. Pour over the remaining maple syrup and cinnamon, along with the flaked almonds, and pumpkin seeds. Stir to combine and let cook for 2-3 minutes without stirring to crisp up some sections and allow the nuts/seeds to toast.
- 4
Once the quinoa is ready, serve in a bowl with the yoghurt and the pears. Finish with a drizzle of nut butter.
