GF | DF | EF | NF | RSF
AGE APPROPRIATE: When on 2 meals a day
SERVES: mum & bub
Stewed fruit – say no more. Rhubarb is one of my favourite fruits to stew. So yummy served onto quinoa as a porridge option. But also delicious on so many different meals too. Like oat porridge, or chia pudding & coconut yoghurt in the warmer months!
Pear & Rhubarb Quinoa Porridge
- Small Saucepan
- Measuring Cup
- 1/2 cup uncooked quinoa
- 3/4 cup water
- 1 cup coconut or full cream milk
- 1 tsp chia seeds
- 1/4 tsp cinnamon
- 1 ripe spotty banana or 2 tsp honey for sweetness omit honey under 12 months
For the stewed fruit
- 200 grams rhubarb roughly one bunch
- 200 grams pear roughly two pears
- 4 tbsp fresh orange juice roughly one orange, juiced
- 1/2 tsp freshly grated ginger
- Begin by making the stewed fruit. Rinse and chop the rhubarb and pear into small pieces. Place in a small saucepan with the orange juice and finely grated ginger over a low heat.
- Place a lid on top of the saucepan and allow the fruit to simmer over a low heat for roughly 15 minutes until soft.
- Add the quinoa to another small saucepan (note you can soak the quinoa overnight) with the water and bring to a gentle simmer. Cover with a lid for roughly 7 minutes until most of the water has been absorbed.
- Pour in the milk, chia seeds and cinnamon and bring back up to a simmer, then cover the saucepan with the lid once more and allow the quinoa to cook on low for another 10 minutes, stirring every few minutes
- Once the quinoa is soft and the porridge is no longer runny, you can remove the saucepan from the heat and if using, you can either mash in the banana or mix in the honey
- To serve top with the stewed fruit