Tri-colour Quinoa Porridge With Earl Grey Poached Pear, Coyo & Bee Pollen Recipe

Take your taste buds on a sweet and tasty wholefood adventure. Featuring aromatic earl grey tea poached pears, delicate rhubarb and soft prunes, this tri-colour quinoa porridge is far from mundane. An exclusive recipe from Bianca Monley of Eat Fit Foodthis is bound to be your new favourite guilt-free breakfast. 

Serves: 4
Gluten Free
Dairy Free

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Ingredients

1 earl grey teabag

400ml water

2 ripe pears – peeled, halved, cored

4 pitted prunes

2 tablespoons honey

16 sticks of rhubarb

1 ¼ cup cooked red, white & black quinoa

Small handful toasted slivered almonds

160 ml Coyo (or any other coconut yoghurt brand) sprinkled with a pinch of bee pollen *optional

Method

Peel and core the pears, and chop each pear in half.

In a pot over low heat, gently simmer the pears, tea bag, water, prunes and honey for 10-15 mins, or until pears are soft. Separate liquid from solids. Reserve.

Chop the rhubarb into 7cm pieces. Steam in a hot pot with a lid on for 2 minutes or until just cooked.

Toss the almonds with the quinoa.

To serve, scoop 90g of quinoa mix into a bowl. Top with 1 pear half, 1 prune & 4 rhubarb fingers. Pour over 50 ml of the brewing liquid. Warm for 1 – 2 minutes if desired and serve with a dollop of coyo and a pinch of bee pollen

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