My husband and I enjoy quinoa, so I created this pear breakfast bake for our Sunday brunch. The quinoa is a nice change of pace from oatmeal. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
- 1 cup water
- 1/4 cup quinoa, rinsed
- 1/4 cup mashed peeled ripe pear
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Dash ground ginger
- Dash ground nutmeg
- TOPPING:
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- 1 tablespoon butter, softened
- Plain Greek yogurt, optional
Directions
- Preheat oven to 350°. In a small bowl, combine the first 8 ingredients; transfer to a greased 3-cup baking dish. Cover and bake for 50 minutes. In another small bowl, combine almonds, brown sugar and butter; sprinkle over quinoa mixture.
- Bake, uncovered, until lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, serve with yogurt.
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