This ‘oatmeal’ has a great creamy consistency and the quinoa flakes have an earthiness that pairs beautifully with blueberries and cinnamon. The just-ripe pear adds a little sweetness as well as great texture contrast.
- 1 litre (34 oz/4 cups) milk or water (or a combination), plus more if required
- 120 g (4½ oz/⅓ cups) quinoa flakes
- 65 g (21⁄4 oz) fresh or frozen blueberries
- pinch of ground cinnamon
- 1 firm pear (skin on), grated
- thinly sliced firm pear (skin on)
- fresh, dried and/or freeze-dried blueberries
- inca berries
- milk or milk kefir (optional)
- ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the milk or water to the boil in a heavy-based saucepan over medium heat. Stir in the quinoa flakes, blueberries, cinnamon and grated pear. Reduce the heat to medium–low and cook, stirring, for 2–3 minutes, or until thick and creamy. Crush the blueberries lightly against the side of the pan as you stir so they release their juices. If necessary, thin with a little more water or milk to reach the consistency you like.
Serve the oatmeal immediately into bowls and top with pear, blueberries and inca berries. If you like, add a splash of milk or kefir and a sprinkle of cinnamon.
• To make dairy free and vegan, replace the milk and yoghurt with non-dairy alternatives.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.