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Creamed quinoa with maple-glazed pears
- 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
- 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.
- Reduce heat to low. Simmer for about 30 minutes, or until thick, stirring occasionally. Remove from heat. Stir in half the yoghurt.
- 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.
- Divide creamed quinoa and pears between 4 small bowls. Serve with remaining yoghurt. Sprinkle with cinnamon.
Tip
- 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.
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