Chia & Quinoa Porridge with Spiced Pan-fried Pears

INGREDIENTS 1 people 

3 tbsp cup chia seeds
1/2 Cup of Quinoa
1   cups (250gm) almond milk
½  cup (250gm) Coconut milk
1/4 tsp salt
½  tsp vanilla extract

Topping
1 sliced pear, pan-fried in ghee or cocnut oil
1 tbsp Dried Cranberries
3 tbsp toasted almond flakes
1 tsp grated fresh ginger
½ tsp cinnamon
½ tsp nutmeg

Instructions

  • The night before: Place quinoa in a pan with boiling water, bring to the boil and simmer for 6 minutes. Then drain and leave to cool before placing in a dish with the chia seeds, coconut, almond milk and vanilla extract, stirring through before leaving to soak. Place in the fridge overnight.

  • The next morning:, in a medium sized pan melt the coconut oil, cinnamon, nutmeg and ginger add the sliced pear, dried cranberries or raisins, flaked almonds and sauté for 3-5 minutes until the fruit is tender and the spices have infused.

  • While the pear, cranberries and almonds are cooking, place the chia and quinoa in a small sauce pan and gently reheat the porridge, until warm throughout. You may need to add a little more almond milk as the consistency is best a little sloppy.

  • Serve: Place porridge into a bowl, and spoon pears ontop, add a little extra milk if needed.


Double the main ingredients for 2 including spices. For more people the main ingredients increases like for like, but the spices remains the same as it does for 2 people.

Vata BreakfastsTamsin ChubbComment