Warm Ginger Spiced Breakfast Grain Bowl with Sliced Pears
- Active Time: 10 min
- Total Time: 30 min
- Servings: 2
These ginger spiced grain bowls make for the perfect nutritious winter breakfast. Warm amaranth and quinoa get lightly sweetened with maple syrup and combined with ground ginger, cinnamon, cloves, and vanilla. It then gets topped with freshly sliced pears, a scoop of almond butter, and chopped pecans.
Ingredients
- ¾ cup water
- ½ cup plant-based milk
- ¼ cup amaranth
- ¼ cup quinoa
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground ginger
- ½ tsp cinnamon
- dash of cloves
- 2 tbsp ground flax (optional)
- 2 tbsp almond butter
- ¼ cup chopped pecans
- 1 pear, halved and thinly sliced
Preparation
Cook Grains
Combine water, milk, and amaranth in a medium pot and bring to a boil over medium-high heat. Cover and reduce to a simmer, cooking for 10 minutes. After 10 minutes, stir in the quinoa, cover, and allow it to simmer for another 15 minutes.
Add Spices and Toppings
Remove from heat and stir in maple syrup, vanilla, ginger, cinnamon, cloves, and optionally, ground flax. Depending on your desired consistency, you may want to add an extra splash of milk. Divide between two bowls and top each with half of the almond butter, pecans, and pear slices.
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