Banana Nut Quinoa Breakfast Bowl with Baked Red Anjou Pears and Homemade Granola

banana nut quinoa porridge

Quinoa (pronounced keen-wa) is a seed that is cooked and eaten like a grain. This ancient food of the Andes contains all essential amino acids, making it a complete protein! It is also a good source of fiber, B-vitamins, calcium, potassium, magnesium, tryptophan and selenium, as well as anti-inflammatory omega-3 fatty acids!

Quinoa Cooking Tips
Quinoa contains a natural substance called saponin that can have a bitter taste. Most packaged quinoa has already been rinsed to remove it, but not all. If your quinoa is not labeled as pre-rinsed, simply rinse the quinoa under cold water using a fine mesh strainer until the water runs clear and free of any foamy residue.

Quinoa is available in three different varieties; white, red and black, with only minor nutritional differences between them. I often enjoy mixing all three together!

Banana Nut Quinoa Breakfast Bowl with Baked Red Anjou Pears And Homemade Granola
*makes 2 servings

1/2 cup uncooked tri-colour quinoa, rinsed
1 cup water
2 bananas, 1 sliced, 1 mashed
2 red Anjou pears, chopped and baked
1/2 cup vanilla rice or almond milk
2 Tbsp. maple syrup

For the Granola
1 cup of rolled oats
2 Tbsp. maple syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of ground cloves
1/2 cup slivered almonds
1/4 cup raw pumpkin seeds
1/4 cup pecans, chopped

1. Combine quinoa and water in a small sauce pan and bring to a boil over medium heat.
2. Boil for 2 minutes, then lower heat, cover and simmer for about 15 minutes, or until water is absorbed.
3. While the quinoa is cooking, place the chopped pears, maple syrup, oats, cinnamon, nutmeg, cloves, almonds, pecans and pumpkin seeds in a bowl, mixing well.
4. Spread the oat mixture on a parchment paper lined baking sheet, and bake for 10-15 minutes, stirring once. Remove from oven when the oats become crisp and the pears are softened.
5. When all the water from the quinoa has been absorbed, remove from heat and mix in the mashed banana, milk and maple syrup.
6. Pour the quinoa into a bowl and add the granola and remaining banana slices.

This recipe can be made in larger batches and kept in the refrigerator for 3-4 days. Quinoa reheats incredibly well and makes for a quick and easy, nutritious and delicious breakfast when you’re in a rush!


Gluten-Free Vegan Blueberry Pancakes

Gluten-Free Vegan Blueberry Pancakes
You will need:
· 1/2 cup brown rice flour
· 1/2 cup almond flour
· 1/4 cup potato starch
· 1/2 tsp baking powder
· 1 tbsp coconut sugar
· 1 tsp cinnamon
· 1/2 cup blueberries
· 1/2 tsp vanilla
· 1 cup almond milk
· 2 tbsp coconut oil (for frying)

Combine all dry ingredients into a bowl. Stir in vanilla and almond milk, mixing well. Lastly, add your blueberries to the mix.
Lightly heat coconut oil in a skillet and scoop approximately ¼ cup of batter for each pancake. Cook until bubbles start to form and the edges appear to dry, then flip.


Kiwi Blueberry Pomegranate Omega 3 Antioxidant Bliss!


I recently bought a big bag of really beautiful organic kiwis. This has been my breakfast for the past few days. So delicious!
Did you know that one kiwi has twice the Vitamin C of an orange and as much potassium as a banana. Truth.

  • 3 kiwis
  • handful of blueberries
  • 2 tbsp almond yogurt
  • 1 tbsp hemp seeds
  • Topped with pomegranate seeds