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Breakfast recipe

Creamy Cinnamon Pear Quinoa Porridge with Pumpkin Seeds

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Warm vegan quinoa porridge with softly spiced pear, oat milk, lemon, maple syrup, and toasted pumpkin seeds.

Start planningStart cookingIngredients
30 min430 kcal4 base servingsBreakfastFamily FriendlyVegan
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Recipe and nutrition estimates

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Focus ingredients: quinoa, pear, oat milk, pumpkin seeds

Dietary fit: Vegan, Lower Sugar

Serving tip: Add a splash more oat milk at the table if the porridge thickens as it stands.

Creamy Cinnamon Pear Quinoa Porridge with Pumpkin Seeds.

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Ingredients

What you need

  • 160g quinoa
  • 1000ml oat milk
  • 4 pear
  • 50g pumpkin seeds
  • 1 1/2 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 lemon
  • 1/4 tsp salt

You'll also need

medium saucepan, large saucepan, whisk, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Step 1

    Prepare the pear and quinoa

    Rinse the quinoa thoroughly in a fine sieve. Quarter and core the pear, then cut them into 1cm pieces. Finely zest half the lemon and squeeze 1 tablespoon lemon juice.

    6 min
  2. Step 2

    Toast the seeds

    Put the pumpkin seeds in a dry medium saucepan over a medium heat for 2 to 3 minutes, shaking often, until they smell nutty and begin to pop. Tip them onto a plate.

    3 min
  3. Step 3

    Soften the pear

    Return the saucepan to a medium heat. Add the pear, 0.5 teaspoon ground cinnamon, 1 tablespoon maple syrup, lemon juice, and 3 tablespoons water. Cover and cook for 6 to 8 minutes until the pear pieces are tender but still hold their shape.

    8 min
  4. Step 4

    Cook the quinoa porridge

    Put the rinsed quinoa, 800ml oat milk, remaining 1 teaspoon ground cinnamon, and salt in a large saucepan. Bring just to a simmer, cover loosely, and cook for 18 to 20 minutes, stirring often, until the grains are tender. Stir in the remaining 200ml oat milk for 2 minutes until creamy.

    22 min
  5. Step 5

    Spoon into bowls

    Divide the quinoa porridge between four bowls. Spoon over the cinnamon pear and their juices, then finish with the toasted pumpkin seeds, remaining 1 tablespoon maple syrup, and lemon zest.

    3 min