Pear and Rhubarb Quinoa Porridge

Age suitable:

When on 2 meals a day

Servings:

mum & bub

5 stars

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!

* 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

Breakfast, Dessert

Mediterranean

Equipment

Small Saucepan
Measuring Cup:
Stirring Spoon
Lid

Method

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 frui

* For young babies you can omit the banana/honey in the quinoa porridge as the stewed fruit adds sweetness & flavour