Coconut quinoa porridge with honey pecans and baked pears
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.