Deliciously cozy Chai Spiced Breakfast Quinoa with Bosc Pears will be the highlight of your breakfast routine! Gluten & dairy free!
Chai Spiced Breakfast Quinoa with Bosc Pears
I have been absolutely horrendous with my breakfast routine lately. I’ve always been someone who needs breakfast, but I think I’m in a place where I’m cooking so much, sometimes actually eating the food, especially when I have a massive to-do list, takes a back seat.
It’s not something I’m necessarily proud of, and I’m certainly working to make more of an effort. When I take the time to eat and make breakfast, I’m much clearer, I have more energy, AND I’m less likely to get late night cravings.
So, I’ve taken it upon myself to entice myself with this Chai Spiced Breakfast Quinoa with Bosc Pears and it’s absolutely divine. The chai spice studs this with warmth and the bosc pears add a creamy brightness that simply cannot be outdone. Alright…
LET’S GET TO IT!
WHAT YOU’LL NEED (increments below in the printout):
Bosc pears
Quinoa
Lite, canned coconut milk
Water
Coconut sugar
Cinnamon
Ground ginger
Cardamom
Allspice
Cloves
Dried cranberries
WHAT YOU’LL DO:
Rine the quinoa well with cool water. Add the quinoa, coconut milk, water, coconut sugar, cinnamon, ginger, cardamom, allspice and cloves in a medium saucepan and stir.
Bring the mixture to a boil, and reduce it to simmer over low heat for 15 minutes, stirring occasionally. While the quinoa cooks, chop the pear and remove the stem.
Top each serving with half of a pear and serve. This refrigerates and heats well wonderfully, so it’s a great thing to meal prep for the week!
xoxx,
Miss AK
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PrintIngredients
- 1 cup dried quinoa
- 1 – 16oz can lite coconut milk
- 1 cup water
- 3 Tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 2 bosc pears, sliced and de-stemmed
- 1/4 cup dried cranberries, divided
Instructions
- Rine the quinoa well with cool water. Add the quinoa, coconut milk, water, coconut sugar, cinnamon, ginger, cardamom, allspice and cloves in a medium saucepan and stir.
- Bring the mixture to a boil, and reduce it to simmer over low heat for 15 minutes, stirring occasionally. While the quinoa cooks, chop the pear and remove the stem.
- Top each serving with half of a pear and 1 Tablespoon of cranberries and serve. This refrigerates and heats well wonderfully, so it’s a great thing to meal prep for the week!