Pear and Rhubarb Quinoa Porridge
About the recipe
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
GF | DF | EF | NF | RSF
- Small Saucepan
- Measuring Cup:
- Stirring Spoon
- Lid
- 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
For the stewed fruit
- 200g rhubarb - roughly one bunch
- 200g pear - roughly two pears
- 4 tbsp fresh orange juice - roughly one orange
- 1/2 tsp freshly grated ginge
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
AGE APPROPRIATE: When on 2 meals a day
* For young babies you can omit the banana/honey in the quinoa porridge as the stewed fruit adds sweetness & flavour
Recipe by Jane Houston for Boob to Food
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