Quinoa Porridge with Dates and Pear
Warm quinoa simmered in milk with dates, pear and cinnamon; a make-ahead alternative to oat porridge.
Why it works for Sehri
- Cooked quinoa reheats cleanly with a splash of milk.
- Dates and pear provide sweetness without needing much added sugar.
- The texture stays pleasantly separate rather than turning gluey overnight.
Ingredients
- 120 g quinoarinsed well
- 350 ml milkplus extra to loosen
- 150 ml water
- 4 datespitted and chopped
- 1 pearcored and diced
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 20 g pumpkin seedsto serve
Method
- 1Rinse the quinoa3 min
Rinse quinoa in a fine sieve for at least 30 seconds, then drain well.
- 2Simmer15 min
Combine quinoa, milk, water, dates, cinnamon and salt. Bring just to a simmer, cover and cook on low for about 15 minutes.
- 3Add the pear4 min
Stir in diced pear and cook uncovered for 3 to 4 minutes until just tender.
- 4Serve2 min
Spoon into bowls, add a splash of milk if needed and scatter with pumpkin seeds.
Notes that make the difference
- Rinsing matters; unrinsed quinoa can taste bitter.
- For make-ahead portions, keep the pear separate and add it while reheating.
Storing and reheating
Keeps refrigerated for up to 3 days. Reheat gently with extra milk.
Substitutions
- Apple works instead of pear.
- Use sunflower seeds instead of pumpkin seeds.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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