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–+ servings

Seared Plums & Cinnamon Quinoa

This was designed as a breakfast recipe, but it quickly turned into a breakfast-or-dessert recipe. Or an anytime-you-feel-like something delicious recipe. These jammy plums and baked quinoa marry together in a perfect, subtly sweet and wholesomely delicious recipe. Pair with vanilla yogurt and it's heaven.
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup uncooked quinoa
  • 4 small plums
  • 1 tsp vanilla extract
  • 1 tbsp red wine vinegar
  • 3 sprigs fresh thyme, stems removed
  • 2 tbsp granulated sugar, or honey
  • 1 tsp cinnamon
  • 1/4 tsp each of all spice, nutmeg and ginger
  • 1 cup vanilla bean yogurt
  • Olive oil and kosher salt as needed

Instructions 

  1. Begin by cooking your quinoa according to package instructions. I like to cook mine in a rice cooker with a 1:2 ratio of quinoa to water. Set this aside.
  2. Preheat the oven to 400°F.
  3. Slice all the plums in half and remove the pits. In a large bowl, toss them with the vanilla, red wine vinegar, thyme leaves, and 1 tbsp of the granulated sugar. The plums should start to release their natural juices, this is a good thing!
  4. Put a cast iron pan on medium heat. Sear the plums face down for 2 minutes or until slightly charred, flip and sear another 2 minutes. Remove from the heat.
  5. Place the plums in a separate bowl and wipe the cast iron out.
  6. Mix the cinnamon, all spice and nutmeg into the quinoa with a pinch of salt. Then evenly pour the quinoa into the cast iron pan.
  7. Spread the plums on top of the quinoa and sprinkle the remaining 1 tbsp of granulated sugar on top. Bake this at 400°F for 20-25 minutes or until the plums are very jammy and the quinoa has slightly crisped on top.
  8. To serve, add a generous scoop of vanilla yogurt or skyr to each bowl, then a scoop of the quinoa and two plum halves. Serve immediately :)