I love pears! Seriously, I can’t get enough of them right now. I have a ton that are at the peak of ripeness. I don’t want them to go to waste so I ate one with breakfast and then experimented with this for lunch. I must say… A-mazing!
If you are new to Quinoa, have no fear I was too a few years ago. Click here to read my food find post about. Now I keep it in my pantry to whip up quick dishes for myself all the time as I haven’t completely sold the husband and child on it YET! Click here to see some other quinoa ideas.
Today I used red because that’s what I had. White would work fine too but I have to admit the red is so pretty.
The result was honestly, unexpectedly tasty! I didn’t go overboard on the pecans or raisins so when you got one in a bite it was a fun surpise. The quinoa texture with the soft pear was amazing and the spice just brought it all togther. Here’s what I did…
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- Pinch of kosher salt
- 1 large ripe pear cubed
- 1/2 oz pecans chopped (14g)
- 1/2 oz raisins (14g)
- quirt of lemon juice (approx 1/2 tsp)
In a small sauce pan add the quinoa, water, cinnamon, allspice and salt. Bring to a boil over high heat then lower to a simmer and cover. Cook for about 12-15 minutes until all the water is absorbed.
While the quinoa is cooking chop the pear, pecans and raisins. Add them to a bowl with a quirt of lemon juice.
Once the quinoa is done, pour over the pears/peacan/raisin mixture. Warm from the stove it will begin to melt the pears and plump up the raisins.
Stir and serve!
Now, I’m counting 1/2 the recipe as a serving (based on quinoa box of what a serving size is) but I have to admit, I kept eating and eating and eating. It was SO good I almost polished it off!
Update: I polished it off.
|Servings||Amt per Serving|
|2||1/2 the recipe|
|295||8g||8g||old: 6||new: 8|
Note: this seems aufully high in points. If someone wants to double check I’d appreciate it! I just think I’m not use to the new plan yet.