Co­conut quinoa por­ridge with honey pecans and baked pears

donna hay - Fresh + Light - - Liglight Porridge -

2 small pears, cut into wedges

¼ cup (90g) honey, plus ex­tra to serve 1 cup (120g) pecans, roughly chopped 1½ cups ( 285g) white quinoa 1 tea­spoon vanilla ex­tract

3 cups ( 750ml) co­conut water 400ml can co­conut milk Pre­heat oven to 180°C (350°F). Place the pear on a bak­ing tray lined with non-stick bak­ing pa­per and driz­zle with half the honey. Place the pecan on a sep­a­rate bak­ing tray lined with non-stick bak­ing pa­per and driz­zle with the re­main­ing honey. Cook the pear and pecan for 10–15 min­utes or un­til golden and pear is ten­der.

Place the quinoa, vanilla, co­conut water and half the co­conut milk in a medium saucepan over high heat. Bring to the boil, re­duce heat to medium and cook, stir­ring oc­ca­sion­ally, for 20 min­utes or un­til ten­der. Re­move from the heat. Di­vide the quinoa mix­ture be­tween bowls and top with the re­main­ing co­conut milk, baked pear and pecan to serve. SERVES 4.

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