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