Pear Quinoa Bake

Yield: 4 servings / Level: Easy / Prep Time: 10 mins / Cook Time: 50 mins

Nutrient and protein packed quinoa offers that hearty whole grain texture while keeping this breakfast gluten-free. A crispy almond topping, warm spices and pears create a delicate sweetness to satisfy and fuel your morning.

Ingredients:

• 1 cup water

• 1/2 cup quinoa, rinsed

• 3 pears, diced, I used flamingo pears, however, any type of pear will work.

• 1 Tbsp honey

• 1/2 tsp ground cinnamon

• 1/8 tsp ground ginger

• 1/8 tsp ground nutmeg

• Non-stick pan spray

Topping Ingredients:

• 1/2 cup sliced almonds

• 2 Tbsp coconut sugar

• 2 Tbsp ghee or melted butter

• Preheat oven to 350°F and grease a 2-qt or 8x8 baking dish with non-stick pan spray. This time I used an 8x10 baking dish that worked out just as well as the 8x8.

• Mix together the quinoa, diced pairs, honey, cinnamon, ginger, nutmeg and water in a medium bowl.

• Pour mixture into your baking dish.

• Cover with aluminum foil and bake for about 40 minutes or until the quinoa is tender and soaked up all the water. If your quinoa is tender but there is still a little bit of water that hasn’t soaked up yet, go ahead and remove the foil and continue to cook another 5-10 minutes or so until the excess water evaporates.

• Meanwhile, prepare the topping.

• Mix together sliced almonds, coconut sugar and ghee in a small bowl.

• Sprinkle the topping onto the quinoa bake and place back in the oven, uncovered, for another 10-15 minutes or until the top gets slightly golden brown.

• Let cool for a few minutes before serving.

• Serve warm or cold.

Serve on it’s own or pair with greek yogurt for a delicious breakfast! Or have it with some vanilla ice cream to enjoy as a dessert — apple crips vibes.

Enjoy!

Served as a breakfast bowl with a little drizzle of honey for extra sweetness.

Served as a parfait for the gorgeous layers and topped with some fresh grated nutmeg.