Pear and Quinoa for breakfast
I didn’t realise that so many were unfamiliar with quinoa, so an introduction is in order. Quinoa (pronounced keen-wah) is an ancient grain which was apparently eaten by the Inca’s which is why I associate it with The Mysterious Cities of Gold and probably also why it holds a special place in my heart. There are several varieties, though I have only tried the regular pale one and the red. Quinoa has many health benefits, but in all honesty I find the taste a little bland. It is slightly earthy and quite nutty, but for me, it’s lack of flavour and wonderful nutritional properties makes it perfect for breakfast, when often you don’t want something that is punch-in-the-face flavour. Your quinoa will need to be cooked, and when it is the tiny grains puff up and little spirals pop out, and can be used in a number of ways, such as salads, as breakfasts or as a replacement for other grains.
Two breakfast post in a row. Well, sometimes all I feel like eating is breakfast. Especially on chilly, rainy Sundays when you need all the energy you can muster to fight what feels like a losing battle. When you don’t want to read your email for fear of what you might find. To give up now would be easy, but it feels so wrong to step down and just allow someone else to benefit from your hard work. So, this sunday was filled with reading and thinking and breakfasts.
For a while now I had been eyeing off a fruity cinnamon quinoa recipe at 101 Cookbooks. Although I had red quinoa in the cupboard, none of the other ingredients were to be found, and I certainly wasn’t going out in the rain. So I used a pear instead, just ripe and sweet and when warmed through with the nutty quinoa and cinnamon it complemented wonderfully. Add almonds for crunch and second breakfast was served, giving me just enough energy to fight a little longer.
Quinoa and Pear, for Breakfast
Adapted from the the Warm and Nutty Cinnamon Quinoa on 101 Cookbooks.
serves 2 or 3.
1/2 cup quinoa, I used red, though this is not necessary/
1/2 cup water
1/2 cup milk
1 pear, cut into small cubes.
1/2t ground cinnamon
handful of toasted almonds.
Rinse quinoa well. Carefully shake as much water as you can off and place in a pan with the water and milk. Cook covered over medium heat, stirring frequently until quinoa is cooked, about 15 mins. When the quinoa is ready, stir in the pear, cinnamon and sugar and heat through. Serve sprinkled with almonds.