Poached Pear Quinoa Porridge

For the porridge:

• ½ cup tropical quinoa (white, red, and black quinoa mix)
• ½ cup rolled oats
• 2 ½ cups almond milk
• ½ cup water
• ½ tsp cinnamon
• 1 tbsp maple syrup

For the poached pear:

• 1 ripe pear, peeled and halved
• 1 ½ cups water
• ½ tsp cinnamon
• ½ tsp vanilla extract
• Orange rind
• 3-5 allspice berries

For the poached blueberries:

• ¼ cup fresh or frozen blueberries
• A splash of water
• (Optional: Maple syrup for extra sweetness)

Toppings:

• 1-2 tsp almond butter
• 1 date, halved
• Toasted almond flakes
• A splash of maple syrup

1. Poach the Pear:
   
   • In a small saucepan, bring water, cinnamon, vanilla, orange rind, and allspice berries to a gentle simmer.
   • Add the pear halves and simmer for 30-35 minutes, turning occasionally, until soft and infused with flavor.
   • Remove from heat and keep warm in the liquid.

1. Cook the Porridge:
   
   • Rinse the quinoa thoroughly under running water.
   • In a saucepan, combine quinoa, oats, almond milk, ½ cup water, vanilla, cinnamon, and maple syrup.
   • Bring to a simmer over medium heat, then reduce to low and cook for 30-35 minutes, stirring occasionally, until creamy and the quinoa is tender.

1. Poach the Blueberries:
   
   • In a small saucepan, heat ¼ cup blueberries with a splash of water over low heat for about 5 minutes, until the berries soften and release their juices.
   • (Optional: Stir in maple syrup for extra sweetness.)

1. Assemble the Bowl:
   
   • Spoon the warm porridge into a bowl.
   • Place a poached pear half on top.
   • Garnish with almond butter, a halved date, toasted almond flakes, and a spoonful of poached blueberries.
   • Finish with a splash of maple syrup.