If your usual breakfast leaves you feeling hungry an hour later, it’s time to swap out your traditional oats for a bowl of warm pear & walnut quinoa porridge. Quinoa, a complete protein, offers significantly more sustained energy than oatmeal, making this a breakfast powerhouse. It swaps the usual quick-cooking grains for fluffy, nutrient-dense quinoa, pairing it with tender, spiced pears and a satisfying crunch of toasted walnuts.
This recipe is a wonderfully healthy and surprisingly sophisticated way to start your day. It’s perfect for meal preppers who want a warm, ready-to-go option, or for anyone who craves a morning meal that feels both comforting and nourishing. The combination of warm fruit, rich spices, and nutty quinoa creates a unique and delicious twist on classic breakfast porridge.
Why You’ll Love This Recipe
- Protein Powerhouse: Quinoa is a complete protein, meaning this breakfast keeps you full and energized for a longer period of time.
- Warm, Comforting Flavor: The use of cinnamon and cooked pears infuses the quinoa with cozy, autumnal flavors.
- Superior Texture: The light, fluffy quinoa base, combined with the soft pears and crunchy walnuts, makes for a very satisfying bite.
- Naturally Gluten-Free: This recipe is naturally free of gluten, making it a great option for everyone.
- Easily Made Ahead: The quinoa base can be cooked in bulk and stored, cutting morning prep down to just minutes.
Ingredients
For the Quinoa Base (2 Servings)
- 1 cup (185 g) uncooked quinoa
- 1 1/2 cups (360 ml) water
- 1 cup (240 ml) milk (dairy, almond, or oat milk)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Spiced Pear Topping
- 1 large pear (Bosc or Anjou), peeled and diced
- 1 tbsp (15 g) unsalted butter or coconut oil
- 2 tbsp (30 ml) maple syrup or honey, divided
- 1 tsp ground cinnamon
- 1/4 cup (30 g) chopped walnuts, toasted
Equipment
- Fine-mesh sieve (crucial for rinsing quinoa)
- Small saucepan (for the quinoa)
- Small skillet (for the pears)
- Mixing spoon
- Measuring cups and spoons
Step-by-Step Instructions
1. Cook the Quinoa
- Rinse Quinoa (Do Not Skip!): Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for at least 1 minute. This removes the natural saponin coating, which can taste bitter.
- Boil: In a small saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the water is absorbed.
- Steam: Turn off the heat and let the quinoa stand, still covered, for 5 minutes to steam. This makes the quinoa extra fluffy.
- Finish Base: Add the milk and vanilla extract to the cooked quinoa. Return the pot to medium-low heat and cook, stirring constantly, for 3–5 minutes until the milk is heated through and the porridge reaches your desired creamy consistency.
2. Prepare the Pears
- Sauté: While the quinoa is cooking, melt the butter or coconut oil in a small skillet over medium heat. Add the diced pear, cinnamon, and 1 tablespoon of the maple syrup (or honey).
- Caramelize: Cook for 5–7 minutes, stirring occasionally, until the pears are tender and slightly caramelized. Remove from heat.
- Toast Nuts (Optional): In a separate small, dry pan, toast the chopped walnuts over medium heat for 3–5 minutes until fragrant. Set aside.
3. Assemble and Serve
- Divide the warm quinoa porridge between two bowls.
- Spoon the warm spiced pear topping over the quinoa.
- Sprinkle with the toasted walnuts. Drizzle with the remaining 1 tablespoon of maple syrup (or honey) and serve immediately.
Substitutions and Variations
- Fruit: Substitute the pears with diced apples (Fuji or Gala work well) or a mix of pears and dried cranberries. The cooking time for apples may be slightly longer.
- Nuts/Seeds: Swap the walnuts for chopped pecans, almonds, or toasted pumpkin seeds. For extra thickness, stir 1 tablespoon of chia seeds into the quinoa base before the final simmer.
- Spice: Add a pinch of ground ginger or cardamom to the pear topping for a more complex spice flavor.
- Vegan Option: Ensure you use a plant-based milk (almond, oat, or soy) and substitute the butter with coconut oil or a vegan butter alternative.
Pro Tips and Common Mistakes to Avoid
- Always Rinse the Quinoa: Quinoa naturally has a coating called saponin, which can taste bitter or soapy. Rinsing it thoroughly in a fine-mesh sieve before cooking is the best way to remove this coating and ensure a great flavor.
- Use Half Milk, Half Water: Cooking the quinoa in a mix of water and milk helps it cook fully while providing a creamy, rich flavor. Adding the remaining milk at the end ensures maximum creaminess without scalding the milk during the long cook time.
- Toasted Nuts are Better: Toasting the walnuts for a few minutes in a dry pan brings out their natural oils, intensifying their flavor and crunch. It’s a small step that makes a big difference.
- Don’t Stir While Cooking: Once the quinoa is simmering, resist the urge to stir it until the end. Stirring while it cooks can break the grains and lead to a gummy texture.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can cook a large batch of the plain quinoa base and store it in an airtight container in the refrigerator for up to 5 days. You can also cook the spiced pear topping and store it separately for 3 days.
- Storage (Leftovers): Store leftover assembled porridge in the refrigerator for up to 3 days, though the walnuts will soften.
- Freezing: The plain, cooked quinoa base can be frozen in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: To reheat the quinoa base, place it in a saucepan over medium heat with a splash of extra milk or water to restore the creamy texture. Stir constantly until warmed through. Add the fresh pear topping after reheating.
Serving Suggestions
For a special brunch, serve the porridge topped with a dollop of Greek yogurt or whipped cream. A sprinkle of toasted coconut flakes or a drizzle of warm caramel sauce also makes a decadent finishing touch.
Approximate Nutrition
- Yields: 2 servings
- Serving Size: 1 bowl
- Calories: 450 kcal
- Protein: 17 g
- Fat: 15 g
- Carbohydrates: 65 g
Note: These are approximations and can vary based on the type of milk, use of honey versus maple syrup, and exact portion sizes.
FAQs
Q: Why do I need to rinse the quinoa?
A: Rinsing quinoa removes the outer coating called saponin. Saponin is naturally bitter, and rinsing it off ensures your porridge has a clean, pleasant taste.
Q: Can I use pre-cooked quinoa for this?
A: Yes, you can. You will need about 2 cups of cooked quinoa. In step 1, skip the boiling and simmering. Add the cooked quinoa, milk, and vanilla to the saucepan and heat, stirring, for 3–5 minutes until it reaches a porridge consistency.
Q: How can I make the porridge creamier?
A: For the creamiest texture, use whole milk or heavy cream and reduce the amount of water slightly. The more stirring you do after adding the milk at the end, the creamier the result will be.
Q: Can I use instant quinoa?
A: Instant quinoa is pre-steamed and cooks in less than 10 minutes, but it doesn’t give the same fluffy texture as traditional quinoa. If you use it, check the package directions for liquid amounts, and monitor it closely to prevent it from becoming mushy.
Q: Can I put the raw apples in the quinoa while it cooks?
A: It is better to cook the apples separately. Cooking them in the butter and maple syrup caramelizes their natural sugars, which adds a much deeper flavor than simply boiling them with the quinoa.
Pear & Walnut Quinoa Porridge
Equipment
- Fine-mesh sieve For rinsing quinoa
- Small saucepan For cooking quinoa
- small skillet For pears
- Mixing Spoon
- Measuring cups and spoons
Ingredients
- 1 cup (185 g) uncooked quinoa
- 1 1/2 cups (360 ml) water
- 1 cup (240 ml) milk (dairy or plant-based)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 large pear, peeled and diced
- 1 tbsp (15 g) unsalted butter or coconut oil
- 2 tbsp (30 ml) maple syrup or honey, divided
- 1 tsp ground cinnamon
- 1/4 cup (30 g) chopped walnuts, toasted
Instructions
- Rinse quinoa thoroughly in a fine-mesh sieve to remove bitterness.
- Combine rinsed quinoa, water, and salt in saucepan. Bring to boil, reduce heat, cover, and simmer 15 minutes until water is absorbed.
- Let quinoa steam covered for 5 minutes. Stir in milk and vanilla. Cook 3–5 minutes until creamy.
- Meanwhile, sauté diced pear in butter, cinnamon, and 1 tbsp maple syrup over medium heat for 5–7 minutes until tender and caramelized.
- Toast walnuts in a dry pan for 3–5 minutes until fragrant.
- Divide quinoa into bowls. Top with spiced pears, toasted walnuts, and drizzle with remaining maple syrup.
