Quinoa & Pear Porridge

This vegan, GF recipe is rich in protein, Vitamin E, C, K, Iron, Phosphorus, Magnesium, Calcium, Manganese and Selenium.

It takes 10 minutes to make and this recipe makes 2 portions.

Ingredients:

For the porridge:

• 1 cup gluten free oats
• ½ cup frozen berries ( I used raspberries)
• 1 tbs flaked coconut
• 2 tbs sultanas
• 2 cups unsweetened almond milk (but any nut milk will do)
• 1 tbs unsweetened coconut yogurt to garnish

For the pear compote:

• 1 organic pear chopped and washed
• 1 tbs inulin powder (available through health food stores)
• 1 tbs chia seeds (can substitute with milled flaxseeds)
• 5 tbs filtered water

Method:

First all the pear compote ingredients together in a pan and cook on the hob for 5 minutes, whilst stirring occasionally. Whilst the compote is cooking in another pan add the blueberries and after 2/3 minutes the rest of the ingredients – keep stirring for another 5/7 minutes. Once the porridge I cooked add the ready pear compote on top as well as the coconut yogurt – enjoy!