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Creamed quinoa with maple-glazed pears
heartfoundation.org.au|Helpline 13 11 12

Creamed quinoa with maple-glazed pears

30 minutes
Serves 4
Oat milk is available from the long life milk aisle in supermarkets. Substitute almond or soy milk, if preferred. Any dairy-free, vanilla-flavoured yoghurt can be used in place of the almond yoghurt. Use regular milk and yoghurt for a non-vegan version. 
  • 1/3 cup quinoa  
  • 1½ cups unsweetened oat milk  
  • 1 tablespoon maple syrup 
  • 150g tub dairy-free almond vanilla-flavoured yoghurt 
  • 2 firm, ripe pears, peeled, quartered and cored 
  • pinch ground cinnamon 
  1. Rinse quinoa in a sieve under cold water. Transfer to a small saucepan. Add oat milk and 2 teaspoons maple syrup. Bring to a simmer over a medium heat.  
  2. Reduce heat to low. Simmer for about 30 minutes, or until thick, stirring occasionally. Remove from heat. Stir in half the yoghurt. 
  3. Meanwhile, add the remaining 2 teaspoons maple syrup and 2/3 cup water to a medium frying pan. Bring to a simmer. Add pear wedges in a single layer. Simmer, uncovered for 5 minutes. Turn pear and simmer for a further 5 minutes, or until liquid has evaporated and pear is glazed and tender. 
  4. Divide creamed quinoa and pears between 4 small bowls. Serve with remaining yoghurt. Sprinkle with cinnamon. 

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